It grew happily without much attention from me and it turned out that it was a pumpkin vine. Unfortunately I only got one pumpkin off it, and only a small one but I turned it into the most delicious soup!
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| Just a baby pumpkin |
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| Which strangely didn't have any seeds! |
I used this recipe from taste. Surprisingly, I actually followed the recipe too. Fairly rare for me. The only thing I changed was just a smidgen less cumin than suggested so it wasn't too strong and using sour cream to stir through instead of natural yoghurt. I also used my own homemade chicken stock. I get such pleasure out of making and using my own stock. It makes everything taste awesome and I feel so organised by have it in the freezer all ready to go.
I hadn't used this recipe before but to be honest, it's the best pumpkin soup recipe I've ever tried and I've already used it again since. That's a pretty good referral from a not-really-a-soup-person.
What's your favourite soup? I'd love a recipe recommendation to try out.
5 comments:
Well done...There is great satisfaction in growing and cooking your own....it looked like a good size for soup for two. Xxxx
Your soup looks so delicious and you, following a recipe??Almost!! Oh, I am in of your stock making abilities.
My favourite soup is my Not Feeling Well soup: poached chicken breast with chilli, garlic, ginger and onion. Add Asian greens, vermicelli glass noodles, lemon juice and soy to taste. Always make me feel better and it takes about 20 minutes to cook.
Homegrown pumpkin and homemade stock, no wonder it tasted great. I do have a couple of favourite soup recipes, I'll have to get around to digging them out and making them now winter is approaching :)
Pumpkin soup - similar recipe but roasting the pumpkin first; makes it taste a bit sweeter.
In winter I love bean and bacon soup: sweat a chopped onion, celery and carrot; add any other vegies you have lying around (eg zucchini, capsicum, mushrooms, green beans) & a tin of 4 bean mix (or any beans), plus either bacon bones or a ham hock. Cover with stock or water, cook for a couple of hours. Strip the meat from the bones before serving.
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