Delicious pumpkin soup made with caramelised onion

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.

Caramelised onion
Caramelised onion

It gave the soup a quite dark complexion.

Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.

Some crusty toasted bread with a little parmesan cheese helped the soup go down.

Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Delicious pumpkin soup made with caramelised onion
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1 to 2
Ingredients
  • Butternut pumpkin
  • Caramelised onions
  • Bacon
  • Ginger
  • Jalapeño pepper
  • Chili flakes
  • Cream
  • White wine
  • Pepper
  • Parmesan cheese
  • Bread roll
Instructions
  1. Caramelise the onions with olive oil and brown sugar, allow to cool
  2. Dice streaky bacon and fry off
  3. Slice jalalpeño peppers and add to the bacon
  4. Dice some ginger and add to the saucepan with the bacon and jalapeño peppers
  5. When the bacon begins to stick to the bottom of the saucepan add some white wine and then the diced butternut pumpkin
  6. Add the caramelised onions
  7. Add some water and cover and simmer for fifteen minutes
  8. When the pumpkin is soft remove from the stove and blend with a Bamix stick blender
  9. Add some pouring cream which will lighten the colour and smooth the soup
  10. Toast a bread roll and add some butter and parmesan
  11. Pour the soup into a bowl
  12. Garnish with parsley and chives plus a little parmesan cheese
  13. Serve with the crusty parmesan toast
  14. Shoot a photograph
  15. Eat the soup
  16. Wash the dishes
  17. Write the recipe
  18. Blog (verb)
Related post  Malaysian Chapter Restaurant Review

If you like the pumpkin soup I had for dinner, check out what I had for breakfast and lunch.

Bacon and fried egg with jalapeño avocado and smoked salmon
Bacon and fried egg with jalapeño avocado and smoked salmon
Meat chips and cheese
Meat chips and cheese

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.

How do you like pumpkin soup?

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