Cream of pumpkin soup

fall-squash

Cream soups are a really revitalizing option during autumn-winter days, colds, bad days… They are simple to make and easy to enjoy.

As I am a keen on cooking, I’m always trying to prepare new recipes for me, friends and loved ones, as an excuse to enjoy a nice time together or simply because cooking is something that helps me to relax myself.

The following recipe was “created” (sounds weird to say it like that) a couple of years ago, in a nice and comfy kitchen in Cork (Ireland), while looking for some new idea to prepare a warm light dinner to enjoy after a long day, and suitable for vegetarian people too.

Hope that you will enjoy! 😉

Difficulty:

Simple as a cat’s life.

I’ve decided to establish a system that will divide the recipes in: “Easy peasy”, “Simple as a cat’s life”, “Not rocket science” and “I’m Batman!”… Yup, just a bit crazy, but nothing new hahaha

Cooking time:

In 45 minutes aprox. you should be ready to enjoy it 😀

Ingredients:

  • 1 Butternut squash/Pumpkin (800 gr to 1 kg)
  • 1 Kg of potatoes
  • 1 white onion (big one)
  • 2 Leeks
  • 4 Sweet potatoes
  • Olive oil
  • Black pepper (grounded)
  • Salt
  • Nutmeg
  • 3 Curry powder heaped spoons (you can choose between medium or hot, depending on how keen on spicy you are)
  • Water (you can used veggie broth instead)
  • Mild white cheddar cheese (grated)
  • Cream (optional, but preferably no more than 250ml)

Directions:

  1. Before start cooking, chop the onion, cut the leeks in slices and dice the butternut squash, potatoes and sweet potatoes, to make them easier to cook.
    As we are preparing an enormous quantity, is preferably to use a deep saucepan (a stockpot would be perfect).
  2. Add the olive oil -until the bottom has been covered with a slightly thin layer… OK, that’s quite abstract… 0.5cm would be fine-, and heat up to high power.
  3. Add the onion, plus the salt, the black pepper and the nutmeg, and when it starts turning tender and transparent on the edges, add the butternut squash and the leeks, stir and let it cook for a couple of mins.
  4. Add the sweet potatoes and the potatoes, mix everything and let it cook for 10 mins at med-high power  (stir occasionally).
  5. Add now the curry powder, stir, and let it cook for 5 minutes.
  6. Now we will add the water until cover everything, to let it simmer for 15  minutes at med-high power, stirring occasionally.
    Once the time has passed, check that everything is tender and turn off the power.
  7. Using now a blender, slowly blend everything until the texture is thick and homogeneous. If you want to make it thicker you can add some cream.
  8. Finally, add the cheddar cheese -more or less depending on how much you like it-, and mix everything with the blender.

Serve it in a large bowl, and enjoy it with some toasted bread dices scattered on the top or just a few slices to dip in.

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