I believe the big secret of any good soup is the amount of love you pour into it. If you get that right, there is no way to fail. There are, however, a few more tricks to transform any soup into a real treat.
I don’t know about you but I never really liked eating soup while growing up. Having soup for lunch or dinner was a bummer. That didn’t change much in my young adult years.
I only learned to love and appreciate soup when I made my own. As with all my other adventures in the kitchen, I started with no recipe. I just tuned in and worked with what I had.
I knew I didn’t want a soup like the one I was familiar with. My grandmother’s soup is nice but it lacks consistency. My mother’s soup is ok but it lacks taste most of the time.
I can’t say what thought processes led me to the way I do my soups. All I knew was that I wanted flavour and good consistency. From there, I let my intuition guide me about what to do, how and when.
After being rated as the “best ever pumpkin soup”, I can now share my pumpkin soup recipe with you.
Easy Pumpkin Recipe
List of Ingredients
- 1 sweet potato
- 1/2 small pumpkin
- 2 leaks
- 3 carrots
- Olive oil
- Garlic powder
- Ginger (powdered or grated)
- Mixed herbs
- Pumpkin seeds, chestnut, bread crumbs (optional)
Benefits of Pumpkin Soup
These micronutrients are essential to keep our nervous and immunological systems in good health.
I start with a bit of olive oil in a pot and I let it warm up. I cut my onions as small as possible. Onions go first into the pot and I let them go gold, before adding the garlic. For garlic, I either use a grater or smash them and add them to the pot.
I cut all my vegetables into small chunks or thin slices. I add the leak and let it turn golden. Next, I add the sweet potato, the pumpkin and the carrots. I give them a good stir before adding anything else and I add olive oil if needed.
Once everything is in the pot, I move on to the seasoning. This includes salt, pepper, ginger, mixed herbs, and garlic powder. I give everything a good mix.
Next, I add water to the pot only to the point everything is covered. I lower the heat and let it do its thing. I add a good amount of turmeric once the vegetables look nearly cooked. I add water if needed too.
By now, there is already a wonderful smell in the kitchen. I check if the potatoes and pumpkin are done. If they are, I turn off the heat and let it cool down a bit.
The next step is to use the magic wand and transform everything into a nice and consistent soup. If you find it too robust for you, you can add water until it is perfect for your taste.
Extra Magic Dust
To make the soup even more interesting to taste, you can add bread crumbs slightly toasted with a bit of olive oil. I usually also add pumpkin seeds and smashed chestnuts on top once served.
This is how I achieved a tasty and creamy pumpkin soup. I have done the same for other soups. I only change the kind of vegetables I use. I have done one with cabbage and another with beetroot.
On top of the love you put into making your soup, it’s important to build up the flavour from the very beginning. That’s at least the foundation of my soups.
Please note that children are pretty sensitive to seasoning. Be mindful of that when adding pepper and ginger. You may even need to remove them from your ingredients.
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