On long flights I take a lot of books with me. I also look into the in-flight magazines, especially the recipes for learning purposes. If I like something I take it with me.
The pumpkin soup recipe is from one of those pages. It was left untouched for a few months and a year ago I cooked it for the first time. This winter it had the usual slight changes made by me became a house favourite so I wanted to share the recipe with you.
This is my way of doing pumpkin soup.
Ingredients:
- 1 kg pumpkin
- 1 onion
- 3 glasses of meat stock (2 meat bouillons and 3 glasses of hot water)
- 1 glass of cold milk
- 4 spoons of butter
- 2 spoons of cream
- 2 spoons of flour
- 2 tea spoons of salt
- 1/2 tea spoons of white pepper
- Dill
Method:
1) Clean the pumpkin, peel the skin off and grate the fleshy parts.
2) Dice the onions
3) Melt the butter in a deep soucepot and add the onions and fry for 2 mins
4) Add the pumpkin and stir for 3 mins.
5) Add the flour, mix and cover the pot and let it wait for another 3 mins
6) If you are using meat stock, add all of it now. I will later give a recipe about home-made meat stock. Alternatively you can melt 2pcs of meat bouillon in hot water and add.
7) Pour the milk, add salt and pepper.
8) Mix and use a hand-blender until you get a uniform texture.
9) Let it boil on big fire. After it boils, remove the foam from the top. Place on small fire and add cream.
10) While serving, decorate with dills.
Come winter, you can find fresh pumpkins being sold in every corner and in every greengrocer. You can tell them how much you want, and you can get is cleaned. The pumpkins have a perfect orange color which gives the soup its great color. In some countries the pumpkins are more yellowish inside, so you may end up with a different color in the end.
This is perfect soup for cold days. I hope you enjoy some before the winter is over ;)
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