About a month ago our Daughter gave us a couple of pumpkins...
good timing as I had not made any Pumpkin Soup this season!!!
Collect some fresh parsley from our abundant little parsley pot...
Quickly fry up some onion, a bay leaf, garlic cloves, all spice...
some potatoes...and whatever else you fancy...
And in no time...Pumpkin Soup in a cup for JoJo...
together with some pizza fingers for her and Mr Dolce Vita...
Soup in a bowl for us...salt and freshly milled pepper...a dollop of cream or yougurt...parsley for colour...delicious!!!
A quinoa garlic roll for me (gluten free)...
Thank you Jacqueline!!!
Recipe adapted from one of Australia's favourite Chefs...Stephanie Alexander...The Cook's Companion
Pumpkin and Bacon Soup
500g bacon bones (optional)
1 onion, sliced
1 bay leaf
2 cloves garlic
1t whole all spice
3L cold water (I used stock)
3 large potatoes, peeled and cut into chunks
1T paprika
1k pumpkin, peeled and cut into chunks
salt
freshly ground black pepper
2 fresh chorizo sausages (optional)
- Place bacon bones, onion, bay leaf, garlic and allspice in a large stockpot and add water
- Bring slowly to a boil and simmer for 2 hours
- Strain, pressing well on debris
- Add potato, parprika and pumpkin and simmer, uncovered, until vegetables are collapsing
- Puree, holding back some liquid, and adjust seasoning
- Cook sausages ina frying pan over moderate heat until well browned and cooked through
- Cool a little and cut into small pieces
- Divide the sausage between heated soup bowls, then ladle in the soup
Bon Appetit...Dzintra
