Super Simple Pumpkin Soup
First things first, I modified the recipe slightly to suit. I wanted to ensure where possible I followed the recipe exactly.. Here’s the pumpkin.
The recipe called for 800g of butternut pumpkin so that’s what I gave it 😉 Next I peeled and chopped and sliced the carrot, capsicum and onion (although the onion was more like chopped).
The recipe called for 3 garlic cloves crushed, but I didn’t have any so I used Minced Garlic that was in my fridge. I made sure I researched first to ensure it didn’t need a different quantity. Lucky I did too because it turns out 1 clove of garlic is equivalent to half a teaspoon of minced garlic. Yay.. so glad I didn’t use 3 teaspoons of minced garlic otherwise it would have been equivalent to 6 cloves of garlic and a ruined soup.
Next, I left out the salt to try and keep my sodium intake at an acceptable level and cut the cream cheese into approx 1/3 cup. I had to use maths to work it out though because as you know cream cheese can’t easily be measured in a cup. I took the 250g bar of cream cheese and estimated 1/3 of it.
The last two ingredients called for fresh chives and parsley but that’s not how I roll so I just used dry seasoning. I decided I should probably research conversions for that too, and again found there is a difference. Apparently 3 portions of fresh herb = 1 portion of dried herb. Geez I love Google.
Last but not least the recipe called for blue cheese and parsley to garnish the finished soup. I left that out since I’m not a fan of blue cheese and didn’t have fresh parsley to garnish. Somehow I don’t think using dry herbs for garnishing is a good idea 😉
Here are the prepared Ingredients.
The steps for this recipe were so easy I hardly think they even need any explanation. Here is Step 1. Adding the vegetables to the saucepan. One thing to note here though. I came excruciatingly close to adding more water. I looked at the pot of vegetables and thought 1 litre of water isn’t enough water to boil all the vegetables. Then it dawned on me that the litre of water isn’t to boil the water per se, it’s the actual liquid for the soup. I resisted the urge to add more water which in hindsight was a smart move. In one clear swoop I could have destroyed the meal.
Basically, I boiled the ingredients for around 30 minutes until the vegetables were tender. Depending on how thick you cut the vegetables this may need to be altered slightly. It turned out around 30 minutes for me which is about what the recipe called for.
Once the vegetables are tender, turn off the heat and let the ingredients cool down. Resist the urge to drain the water like I almost did before remembering it’s a soup.
At this point I was getting nervous. This just looked like a bunch of vegetables in a saucepan, not a soup. The next step was a bit tricky. I had a huge saucepan of semi warm vegetables and water that I somehow needed to get into the mixer. After a bit of work and a few splash backs, I managed to get it into the mixer. After a minute or so blending, this is the result, a nice pureed soup. For the first time it’s actually starting to resemble a soup too. This was actually starting to get exciting.
The next step was to add the cream cheese and continue blending until all the ingredients were nice and pureed.
Next, transfer the pureed soup back to the clean saucepan and add the dry herbs. Stir the soup and re-heat gently.
Final Result – Success
At this point I was ecstatic that I hadn’t destroyed the pumpkin soup. After all I had a couple of close calls. Obviously I had one last hurdle though. Taste. Baring in mind I usually don’t like vegetables (unless it’s in a hamburger, pizza etc) this was going to be interesting. I grabbed a tablespoon and tasted the soup. Wow.. I impressed the hell out of myself that I had taken fresh vegetables, no salt, no beef or vegetable stock, and actually managed to make something that not only was edible, but it tasted great.
Here is the final result.
Now that’s what I call a Super Simple Pumpkin Soup
As usual, feel free to comment.