Something new for my readers today – good food that simply put, I love to eat. For me to share it here, it’s got to taste good, look good and be easy to make.
There’s something about this cold wintery weather we’ve had lately that makes me want to eat food that warms my soul and gives comfort right down to my toes. Homemade soup seems to tick that box in a most satisfyingly emphatic way. I made a big pot of pumpkin soup the other night for the Blokes Wot Live Here and as luck would have it, there was enough left over for me to eat for lunch today.
This is the Donna Hay recipe I’ve used for years, with one exception. In her version, she takes the skins off the cooked pumpkin before blending but I personally prefer to leave them on. I think they add to the overall rustic flavour but it’s up to you. I’ve made this soup loads of times for family and friends and have always received a thumbs up on the result!
Roast Pumpkin Soup:
2kg sweet pumpkin (I usually use a Kent)
7 cups chicken stock
1 tablespoon Dijon mustard
2 tablespoons honey
Sea salt & cracked pepper
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