I don’t often have a meat-free meal, but I was prompted by a comment from Canberra blogging friend Sue on my diary blog. Pumpkin soup is a wonderful winter comfort food. Normally I cook it along with some bacon and cream. I wondered how to make a nice flavourful soup without the meat products so when I saw some coconut cream on special I thought I’d use it along with some sesame oil and some other spices like Sichuan seasoning, cumin and coriander seeds as well as some curry powder.
Pumpkin soup is a favourite of many. I added some red chillies, jalapeño pepper and chilli flakes to make this soup a bit spicy along with a good nob of ginger to add a slight Asian feel.
Course:
Main Course
Cuisine:
Australian
Servings: 3
Calories: 500kcal
Author: Gary Lum
Ingredients
1/2pieceKent pumpkinIt can be any kind really
2piecesPotatoesAny kind will do
1/2pieceWhite oniondiced
100gramsBacondiced
1nobGingerfresh, cut and crushed
1teaspoonChilli flakes
1teaspoonCurry powder
1teaspoonGarlic powder
1pieceRed chillidiced
1pieceJalapeño pepperdiced
1/2bunchParsleychopped
1/2cupCream
Instructions
In a large saucepan sauté the onion and bacon until softened
Add the ginger and stir until it's soft
Tip in the pumpkin and potato pieces
Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin
To the soup add the garlic powder, curry powder and chilli flakes
Bring the soup to the boil and simmer with a lid on for 30 minutes
Process the soup with a stick blender
Add the chopped red chilli and jalapeño pepper
Pour in the cream and stir
You could fold in some parsley but I just blended it in
Then you plate it up in a bowl and garnish with more parsley
Shoot a photograph and drink the soup
Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen
Post the blog post hoping people will read it and share it on social media
Recipe Notes
One of the nicest pumpkin soups I've made. If you try it please let me know.
If you try this pumpkin soup please let me know how it went.
Social media
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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
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.
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.
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
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)
3.3.3070
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
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.
As they say in Game of Thrones, “Winter is coming”. It’s getting cold so that means warming comfort foods. In my mind for a comfort soup it has to be a spicy pumpkin soup, not a boring creamy bland soup but a soup with kick.
Here’s the kicker. Jalapeño peppers with some capsicum.
Now ordinarily I’d start my soup by frying off some streaky bacon but tonight I used some classic SPAM® because I still have some left over from last night’s mealSPAM® is my SECRET ingredient.
Hot and spicy pumpkin soup garnished with fried shallots and dried edible flowers
Delicious spicy pumpkin soup with a twist
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
Kent pumpkin diced
Capsicum diced
Jalapeño pepper sliced
Classic SPAM® diced
Worcestershire sauce
Tabasco sauce
Pepper
White wine
Coconut cream
Fried shallots
Garlic
Instructions
Fry off the SPAM® in a saucepan until it starts to change colour and stick to the bottom of the pan
Add a splash of white wine to deglase the bottom of the pan
Add the pumpkin, capsicum and jalapeño pepper
Cover with some water and add the crushed garlic plus Worcestershire sauce and Tabasco sauce
Bring to a simmer and cook until the pumpkin is soft
With a stick blender process the soup until it is smooth
Add a splash of coconut and stir in
Pour the soup into a bowl and garnish with fried shallots and dried edible flowers
Shoot a photograph
Enjoy the soup
Washes the dishes
Blog (verb)
3.3.3070
Now for an added treat I wanted to share with some my other meals from today
Uncle Toby’s Rolled Oats (Porridge) with brown sugar
For morning tea my amazing work mates brought in a Flute bakery cake for my 50th birthday. They are totally awesome.
It may be a warm Spring evening but I had a kent pumpkin in the refrigerator and a wedge of blue cheese along with some streaky bacon. In my mind that meant roast pumpkin soup with blue cheese.
Usually I boil my pumpkin but for a really smoky sweet flavour, roasting the pumpkin for the soup makes a world of difference.
Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
This tasted so good 🙂
Roast pumpkin soup with blue cheese recipe
Recipe Type: Dinner
Cuisine: Australia
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A sweet smoky roast pumpkin soup
Ingredients
Kent pumpkin
Streaky bacon
Blue cheese
Basil
Coriander
Fried spring onions
Pouring cream
Pepper
Salt
Instructions
Roast the pumpkin at 150 °C for 1 hour
Cut the streaky bacon into cross grain strips and put in the benchtop oven at 200 °C for 15 minutes
In a bowl add the pumpkin and bacon plus some pouring cream
Add some coriander and basil plus salt and pepper
Blender with a stick blender (I use a Bamix) until smooth
Heat to simmer and stir continuously
Pour into a bowl
Garnish with some basil and fried spring onion
Shoot a photograph
Inhale the soup
Wash the dishes
Write the recipe
Blog (verb)
3.2.2807
If you have any comments or questions please send me a comment in the space below.
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