Pumpkin Soup

Soup+Bacon

It’s cold! And I don’t like it.

I made soup, yesterday! It’s marvellous. Tonight, I had it was bacon instead of toast (and added a splash of cream). I highly recommend it. Anywho, a recipe!

I did a pile of chopping, then a pile of cooking. I’m pretty sure the two can overlap; but not entirely.

I had 1 leek, 1 bulb of fennel, and three red onions chopped into slices; 1 red capsicum diced relatively finely; half of a pumpkin chopped into 1-2″ chunks*; about 8 medium-small potatoes, quartered and a half dozen slices of bacon roughly chopped up.

Bacon goes into a pot first, and is cooked until browned; then the capsicum is added and cooked until it softens up; then the leek/fennel/red onions join in. Once those have cooked down (uh, they 2/3 filled the pot when I added them, and when they were down to about 1/3 I continued onwards..); add the pumpkin and potatoes, and add enough water to just cover the potatoes/pumpkin.

Cook it until the potatoes and pumpkin are cooked; then point a stick blender at it until it’s smoooothish.

Yuhm.

*I peeled the first half of the pumpkin with much suffering; and cut the other half into chunks and roasted it in a 200°C oven until the pumpkin was just starting to soften up. It made the skin vastly easier to get off; and probably helped make the soup tastier. Next time, I’d roast all of the pumpkin to avoid the pumpkin peeling.

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The weather is being very unseasonal at the moment;  therefore:  soup for dinner.  Made from summer vegetables.

In the beginning,  take two capsicums, peeled and finely diced and saute with about a half dozen crushed garlic cloves over a medium-low element.  Once it smells like it’s “getting there”,  get three spring onions, slice, and add to the pot.

Next, take five tomatoes, and chop coarsely.  Once you’ve finished chopping, add those to the pot, too.   Lower the temperature just a little.
Next-next, take a head of broccoli,  and chop it so there are teeny little florets.  Big florets are no good in unpureed soup.  Trust me.

Almost finally, add a can of cannellini beans which have been strained.  Continue heating until the beans have been warmed through.

Finally, assault the soup with salt and pepper until it is just so;  then serve with grated parmesan on top (You can grate the parmesan while waiting for the beans to warm through.  Efficiency at its finest).  I made a line of parmesan across the middle of bowls.  It looked extra-swank.  However, my dig’ camera is missing at this time.  So you will just have to imagine it.