Cold, rainy days always make me want soups. Not that the rain is gloomy or depressing, on the contrary…sometimes it’s a gentle reminder to say I haven’t had a bowl of brothy goodness for a while now. Rain washes away the dirt in the air and cools the hot, scorching streets of KL. So nothing like a cup (or a bowl) of good vegetable soup to detox your system.
PUMPKIN POTATO SOUP
Ingredients;
1 cup pumpkin (peeled and chopped)
1/2 cup potato (peeled and chopped)
3 cloves garlic (chopped)
1/2 and onion (diced)
Salt
Black Pepper
Dried parsley
1 teaspoon paprika
2 cups vegetable stock (or water is fine too, but it needs to be hot)
1 tablespoon butter
Olive oil
Steps;
1. Heat a pan with olive oil and butter together. Add your chopped onion first and sautee till it’s slightly translucent. Add your garlic and sautee till fragrant.
2. Add your chopped pumpkin and potato. Season with some salt, black pepper, dried parsley and paprika.
3. Cook until your pumpkin and potatoes for at least 10 mins.
4. Add your stock till they cover the pumpkin and potatoes but not completely.
5. When it has come to a boil, lower your heat and let it simmer till the pumpkin and potato has become soft.
6. Transfer them to a blender and whiz everything together till it becomes a creamy liquid.
7. If you like it thinner, add more of the hot stock/water.
8. Transfer everything back into a pot with low heat.
9. Ladle up to a bowl and eat plain or with buttered baguette.
Note; You can also use the immersion blender if you have one and leave the blender behind. If you’d like even more flavour, pour some cream over the soup before you serve.
