Mmmm… Just thinking of this divine soup makes my mouth water. Last time I made it, I had my daughter-in-law and her husband visiting from the UK. Let’s just say there were no leftovers! I served the soup with baked pastries filled with cheese from the island of Limnos and fennel that I picked in a field near my house… So it was quite a healthy meal, packed with nutrition. It’s also very heart-warming on a chilly night, and I urge you to try it.
INGREDIENTS (serves 4)
1 Hokkaido pumpkin (about 600 gr)
1 red onion (chopped)
1 clove of garlic (chopped)
2 potatoes (chopped)
900ml chicken stock (I buy Knorr’s ‘homestyle stock’. No nasty MSG)
A slice of fresh ginger (chopped)
8 tablespoons of extra virgin olive oil
Wash the pumpkin and remove the stalk, then cut it up in four parts. Remove the seeds and the spongy bits on the inside, cut it all up in chunks. Do not remove the skin. It softens during cooking and will add a lovely texture to the soup.
Fry the onion and the garlic in the oil in moderate heat for 1 minute. Add the pumpkin and the potato chunks and give it a good stir. Add the stock and the ginger. Bring to boil, cover and simmer for 30 minutes. Add salt and pepper to taste. You may have to cook it for another 5-10 minutes if pumpkin not adequately tender.
Optionally, remove a cupful of the soup, making sure to get a good amount of chunks. Liquify the rest of the soup with an immersion blender, then add the chunks.
Reheat, if needed, then add chopped parsley and stir.
Optionally, add to the soup some cream, or try the healthier version, by adding some fresh lemon juice instead. It’s my favorite 🙂
Serve your soup with pastries, a piece of pizza, or with an omelet and a chunky piece of bread.