April 30, 2010
Pumpkin soup is one of the few vegetable-rich foods that my fussy elder son will happily eat. Why? Well, pumpkins are a little sweeter than many other vegetables, but I think the real reason is because he loves to dip his bread in a thick pumpkin soup. It is a fun way to eat a meal.
We are lucky to have a pumpkin vine taking over our garden, so pumpkins are always available. Here is roughly my recipe …
Finely chop an onion and fry to soften. Cube half a pumpkin, a couple of potatoes and a carrot or two. Add to the saucepan with the onion, stir and cover the pan for around 5 mins (low heat). Remove the lid and add chicken or vegetable stock to cover the vegetables. Season with salt and pepper and some dried herbs or paprika. Simmer until vegetables are soft. Puree in food processor.
We eat the soup just like that, and it is quite a thick soup (perfect for dipping bread into). You can add milk to thin it a little if you like.
Well, I’m not the world’s greatest cook, but we love this soup. I hope some of you can make some sense of my recipe.
What are your children’s favourite vegetables? How do they like them cooked?