When I started this blog, I always meant to have lots of food featured (the ‘baking’ in this blog’s title was always supposed to have a double meaning, I have no idea if anyone has ever got that!) but the thing is, although I love my food and I love to cook and bake, I don’t really like writing recipes. It’s a right pain plus there’s all the recipe testing that goes along with it too – I’m too busy to do that! But I do miss writing about food and what I’ve cooked and there’s just not enough food in this blog for my liking. I want to feature more, so hopefully in the future I’ll feature not strict recipes, but just an idea, something to roughly copy or to take to some inspiration from. You know, like a slightly shambolic and less knowledgeable Nigel Slater. So here’s a soup I made that you can maybe make something similar for yourself.
If there’s one brilliant thing about it being autumn is that it’s soup season again. Ok, every season should be soup season, but there is something super comforting with a bowl of soup and piles of thickly buttered bread as the night draws in. I like how there’s a bit of ritual around making soup. A good soup takes a bit of time and love, having it bubble away on the stove for a few hours on a Sunday is pretty idyllic.
I used one of the pumpkins I picked at our local PYO farm a few weeks ago, a little orange number that I first roasted slowly with a knob of butter and lots of salt and pepper. It cooked for almost an hour at around 170C, taking it out of the oven once the pumpkin flesh was soft and browning at the edges.
While the pumpkin was roasting away, I sweated off a red onion really slowly in my faithful casserole dish and added some garlic, turmeric, ground ginger a squeeze of tomato paste and a tiny pinch of chilli flakes. Let that cook for a bit and add some carrots (about the same amount as pumpkin) and give it a really good stir.
Add some stock. I used chicken stock as that is what I had, but anything would work, water even. A can of coconut milk maybe? I can’t quite work out if that would work, I think it would. Wouldn’t it? Let it all cook until the carrots are cooked through. Once they’re ready, scrape out the pumpkin from their skins and add to the soup. Chop up some sage and add and then give everything a good blitz. I served it with a drizzle of olive oil, a spot of sour cream and some chopped sage because I like my food to look fancy. Toasted pumpkin seeds would be brilliant on here too, obvs.
I really liked it, Dave too (from the man who doesn’t do soups as “they’re drinks with delusions of grandeur”), Betsy found it too spicy from the chilli, but the pumpkin and carrots are so sweet, you need that kick to help balance it a bit. What would you add to it, readers?