The ultimate in 'Comfort-soup'. I've had so many requests for this recipe, I thought its time to put it on the blog.
This soup is always a crowd-pleaser. It is lightly spiced with curry powder to give it extra warmth and fragrance, but not so much that your tongue hurts and you can't taste anything else for hours!
The recipe.
Get a pumpkin or squash of your choice.
A handful of sweet potatoes
An couple of onions
An apple that looks like it needs using up.
A couple of veg stock cubes
A couple of teaspoons curry powder
Peel and de-seed the pumpkin.
But if you use a butternut squash you don't need to peel it. Just scoop away the seeds.
Chip into chunks.
Slice up the pop ion
Wash and chunk the sweet potato (again, no need to peel)
Peel and chop the apple
In a big pot, glug a bit of olive oil and gently sweat the onions for 3 or 4 mins, then toss in everything else. Sprinkle on the curry powder.
Give it a mix.
Crumble in the stock cubes then add boiling water to cover about an inch above all the veg.
Bring to the boil and the. Reduce the heat to a simmer for about 25 minutes.
The veg should be really soft when you stick your knitting needle in. Or fork, if you're normal.
Remove from the heat. The. Get your hand blender out and blitz it up, right there in the pot.
If you don't have one, you'll have to transfer it jug by jug to your liquidiser or food processor. It's messy. Treat yourself to a hand blender. They're only about a fiver in Tesco! The. All your Soups and sauces will be a doddle.
It's now I me to taste and season with salt and black pepper.
If you want to be really indulgent you could stir in some milk or cream, but you don't have to. It's amazing how creamy a squash naturally is.
Serve with a sprinkling of pumpkin seed and some crumbled feta cheese with a side order of home made sour dough. Or just buy the sourdough when you buy the hand blender. Or toast up some dodgy sliced white you need to use up... You choose!
The soup will carry you to a place of joy.
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