Today I am recovering from a mild bout of food poisioning (careful how you cook that chicken). The weather has been overcast and now the rain is falling outside. It’s days like these when I’m so thankful to have frozen leftovers in the freezer. Instead of spending half an hour or more in the kitchen cooking a meal, we can each go to the freezer when we’re ready for dinner and pick from a generous selection of leftover curries, casseroles, pastas & soups. My darling husband was generous enough to reheat some pumpkin soup for me and organise some warm toast with jam for dessert.
– 1/2 or 1 whole pumpkin
– 1-2 potoatoes
– 1 carrot
– 1 onion
– 1 stick celery
– 2 vegetable stock cubes
- Roughly chop all veggies and throw into large pot
- Add the stock cubes and water so that the veggies are just about covered (about 1-1.5 litres)
- Bring to boil
- Lower heat & cover. Simmer for 40 mins – 1 hour.
- Remove from heat and cool slightly before blending.
- Serve with toast.
The thing that I love about pumpkin soup, or any vegetable soup for that matter, is that they are so easy to put together. The amount of ingredients don’t really matter and you can add whatever you like. If you don’t have an ingredient you can leave it out or substitute it. For instance, if you don’t have any carrots on hand, you might like to try adding sweet potato instead. This is a very bland recipe but if you’d like to jazz it up try adding nutmeg & sour cream, or cumin & coriander for flavour. It suits me fine like this tonight though while my stomach is recovering.