Pumpkin Soup may seem a strange choice for a summer meal at first glance. However, with our current cooler temperatures than usual due to the settling in of our Wet Season, Pumpkin Soup seemed like a natural choice after all.
This is how I made it:
3 tablespoons rice bran oil (approximately)
1 leek, diced
1 teaspoon crushed garlic
sprinkling of parsley
3 potatoes
1 whole pumpkin, chopped
2 cups of water
500g sour light cream
salt and pepper to taste
Put oil, leek, garlic, parsley and diced potato into pan and fry on high heat until leek is softened and almost caramelised and potato has crispy brown edges.
Add pumpkin and water.
Reduce heat and allow water to slowly come to a simmer, stirring the mixture at regular intervals.
After approximately one hour, vegetables should be soft enough to mash and blend.
After blending, stir through sour light cream and serve.
And this is what we did with the soup leftovers.
Pumpkin Soup Sandwiches.
The bread in this picture is gluten-free bread I make myself.
Perfect lunch for a rainy day.
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