Ahhhhh at last it’s finally starting to feel like autumn!!! It was raining today and on the way back from the bus I just couldn't help but jumping and splashing in the puddles as all the Italians scurried by me with umbrellas and newspapers covering their heads - ok so I did have my rubber 'wellies' on but at first I was using my papers to shield my hair, something the teachers do not like being told! Anyway it’s that kind of weather when you want to stay inside and drink apple cider with cinnamon and pumpkin soup and snuggle up on the couch just to read! I'm getting excited just thinking about it! I love looking at those magazines like Better Homes and Gardens around this time because the colors are amazing and not to mention the food is to die for! http://www.bhg.com/recipes/ or also http://www.bbcgoodfood.com/content/recipes/favourites/... see what I mean, I feel like I can go and cook anything and it will look exactly like the picture! The other night we had people over and we ate the BEST pumpkin soup ever, and I’m not even kidding it was soooo good and fit in perfect with the weather and mood and all that.
Heres the recipe:
4 tbsp olive oil
2 onions , finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
142ml pot double cream
4 slices wholemeal seeded bread
handful pumpkin seed from a packet
1.Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
2.Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
3.While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Note: We just had the dark bread on the side but it was great with the soup. And the bacon bits are PERFECT for this!
Tonight I'm going to try to cook some CRUSHED HOT POTATOES so watch out!
