Freitag, 9. Oktober 2015

OUR WEEKEND RECIPE #25


Autumn has arrived here in Austria, and I love it! While I am a Summer person in general, I do love it when the leaves start changing their colors, when the air gets all crisp and when it's pumpkin season!

This soup recipe is very simple and can be prepared in a short amount of time.

You'll need:

- a hokkaido pumpkin
- vegetable stock
- an onion
- salt, pepper
- olive oil

I like it when the pumpkin soup is rather thick and creamy. You can also add a bit of heavy cream or sour cream when cooking it, the fat just adds to the flavor and will make it even more creamy. If you want this to be vegan, just leave it out!

I start by chopping the onions. Since the soup will be purreed, there is no need to chop them into super thin slices. I add olive oil to a medium sized pot and heat it up over medium heat. When adding the onions, I make sure the stove is on low to medium heat. I add the onions, stir, and then put a lid on it so the onions are cooked rather than fried. I don't want them to darken too much.

While I wait for the onions to cook until they look glassy, I chop the pumpkin into cubes. The good thing about hokkaido is that it does not have to be peeled.

The next step is to add the hokkaido to the onions. I usually give it all a good stir and then add the broth, until it just about covers the pumpkin cubes. Too much broth results in a thinner soup, and that is not what I am going for here.

That is usually the time when I make myself a cup of coffee and wait for the pumpkin cubes to cook through. Once they have softened, I purree the mixture until there are no chunks, and then I add a tablespoon or two of heavy cream, a bit of salt and lots of pepper.

You can either eat it right then or leave it on the stove on low heat for as long as needed. I usually make a bigger batch and freeze some!

When I serve it, I like to drizzle a tea spoon of heavy cream over the soup and add pumpkin seed oil, a Styrian specialty. It tastes nutty and aromatic and we use it mostly on salads. You could also add some crunchy pumpkin seeds!




That is it! SImple, quick, and easily adaptable for as many people as needed.
Have a great weekend!

XO
Ida

Keine Kommentare:

Kommentar veröffentlichen