Today was pretty cold in Canberra. If you want to see some frosty photographs check out the morning frost from my other blog. Dinner needed to be warm and comforting and what better way than with a luxurious pumpkin soup. On the subject of other blogs, if you’ve never seen Zombeavers, check out my review [adult content NSFW].
For added flavour I caramelised some onions this afternoon. I used some cheap balsamic vinegar and not the expensive balsamic vinegar that I was given as a gift last weekend. I also used some brown sugar for that lovely sweet stickiness.
It gave the soup a quite dark complexion.
Some crusty toasted bread with a little parmesan cheese helped the soup go down.
- Butternut pumpkin
- Caramelised onions
- Jalapeño pepper
- Chili flakes
- White wine
- Parmesan cheese
- Bread roll
- Caramelise the onions with olive oil and brown sugar, allow to cool
- Dice streaky bacon and fry off
- Slice jalalpeño peppers and add to the bacon
- Dice some ginger and add to the saucepan with the bacon and jalapeño peppers
- When the bacon begins to stick to the bottom of the saucepan add some white wine and then the diced butternut pumpkin
- Add the caramelised onions
- Add some water and cover and simmer for fifteen minutes
- When the pumpkin is soft remove from the stove and blend with a Bamix stick blender
- Add some pouring cream which will lighten the colour and smooth the soup
- Toast a bread roll and add some butter and parmesan
- Pour the soup into a bowl
- Garnish with parsley and chives plus a little parmesan cheese
- Serve with the crusty parmesan toast
- Shoot a photograph
- Eat the soup
- Wash the dishes
- Write the recipe
- Blog (verb)
If you like the pumpkin soup I had for dinner, check out what I had for breakfast and lunch.
It’s been a good day in food as well as some nice walking during the morning frost. I hope you had a good day.