Remember a couple weeks ago I posted about the soup at a close friend’s house for “Girl’s Tea Time?” Well, she gave me the recipe and last night, I made it ! It was so delicious and stocked full of healthy and wholesome ingredients. My husband also loved it, and now that it’s in season, buying fresh pumpkin and thinking of ways to use it has been a new mini-goal of mine. This is the first of my idea of posting a series of “seasonal ingredient posts.”
Pumpkin (you can buy pre-cut portions of this at Lulu Hypermarket)
3-4 cups of Chicken Stock (I use the fresh bottled kind, but you can also replace with Chicken Stock cubes if you like)
3-4 tablespoons of Heavy Cream
½ an Onion
2-4 cloves of Garlic
1-2 tablespoons of Butter
And that’s it! The ingredients are really that basic and simple. First, begin by frying the onion and garlic in butter. Once they’ve sweat, add your chicken stock and bring to a boil. Once boiling, add the pumpkin and carrots and cover until they’ve softened – this usually takes about 20 minutes. Once softened, shift the ingredients to a blender and blend. Put back in the pot, then add 2-3 tablespoons of heavy cream. Add more stock or cream depending on the consistency you like the soup. That’s it !
I serve the soup with a side of crisp and baked french bread for dipping but you can use whatever you like – crackers, parmesan crisps or let it stand alongside a yummy afternoon sandwich. Enjoy !
Recipe, courtesy of Mrs. Behbehani