Prepare Soup:
-Optional: get a hot pepper. I find that the pepper doesn't detract from the taste and gives it a nice kick. I used 1 habanero and that was just fine.
-Ready (soy) milk, cornflour, bay leaf, salt, oil or butter, some crushed garlic, cheese, and any other spice you like
Cook:
-Lightly fry the garlic and onion in butter or oil for about 5 minutes, or until onion is tender in a decent-sized pot
-Add crushed bay leaf and other spices.
-Lower heat, cover, and let simmer for an hour, mixing every 10 minutes until the pumpkin is at the level of the water
-Puree once everything is very cooked
-I like to throw fresh spring onion on top, adding to it a crisp oniony flavor
Prepare Toast (2 slices):
-Preheat (toaster) oven to 400F
-Melt a tbsp of butter (more if you like a more buttery toast)
-Mix with 1/2 tbsp of brown sugar and 1/2 tsp of cinnamon (more if you like cinnamony taste)
-Toast for about 10 minutes, or until top is bubbly/browning
Tips:
-I also fried up some bacon for this dinner. The salty smokiness of the bacon is really complementary with the creamy pumpkininess of the soup and the cinnamon sweetness of the bread
-You can quarter or eighth the toast and mix it in the soup
-You can fry the bacon with the onion when making the soup originally, and make it a pumpkin and bacon soup.
-Some people like this soup curry style and so add curry powder or cumin and tumeric as well as coconut milk for the milk. Others like it sweet pumpkin-pieish and so add cinnamon, nutmeg, etc
No comments:
Post a Comment