I once heard someone say “If you find yourself talking about the weather on a first date, its time to goooo” LOL Our generation has issues! Anyway, lets talk about the weather. Last week was pretty frigid. I wanted to bump this post and have it earlier but I was too excited about my biryani and tilapia peri peri recipes and decided to stick to how I had originally scheduled my posts. This soup would be perfect for last week’s weather. But as you know with November, the weather is rather unpredictable. Yesterday was beautifully sunny but it could be rainy later this week or today. Today looks like a soup day! This is one recipe you should save for a rainy day ;)).
COOK TIME: 40 MINUTES SERVES:2
Ingredients:
1/2 a pumpkin, about 500 g
1 large carrot
1/2 a teaspoon of cinnamon
1 small red onion, finely diced
1/4 cup of milk
Garnish: Heavy Cream (optional)
Method
Peel your pumpkin and cut it into pieces. Drizzle some vegetable oil on them and grill them for 10-15 minutes. Altenatively, you can bake these at 400c for the same amount of time. If you want them to totally cook through, this will take 45-60 min.
As this is going. Put your carrots, onions and cinnamon to boil.Once the carrots have softened, add the pumpkin so that it can finish cooking through.
Once the pumpkin is tender, turn it off and allow it to cool down slightly before proceeding. Put all this in a blender and blitz this until the entire mixture is smooth.
Return this to the heat and add some milk until you get to your preferred level of consistency. I loved mine really thick so I added a small amount of milk. But if you like yours light, add more milk.
Once it has warmed up once again, laddle it into bowls and garnish with some heavy cream if you please. And in typical Kaluhi fashion, my garnish was a enormous heart just coz I wanted to :-p
Imagine how comforting it would be to down this during a cold rainy afternoon. This would be totally perfect. And as I told you on Instagram, my favorite way of having my pumpkin is in form of pumpkin soup.
And the best thing is, you can have this as a snack, as an appetizer and as a meal. Pumpkin soup never lets you down. Make each rainy day the best ever with my pumpkin soup.
Kaluhi
Get the full recipe here:
All content and images are copyright protected by
Do not copy in part or whole without giving due credit.
Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
For some reason, I read this and thought of how much fun I would have serving this to my future babies #FeelingBroody It feels so kid friendly
My uterus has also started talking to me hahahahahah #FeelingBroody This wouls actually be great for kids, especially those fussy toddlers. And for a weaning child, you can eliminate the red onion and cinnamon, add pawpaw and cook as usual.
Hi Kaluhi, love your blog :-). Let’s say I don’t have an oven, what would you recommend?
Thanks for the compliment Ciku! You can use the grill. Altenatively, you can skip the grilling entirely and just boil the pumpkin until it is soft , together with the carrots and proceed with the other steps. It will taste just as fab!
hey. i really love your blog. am here every single day stalking. i have not yet finished all the recipes in the archives but so far am so impressed. good job and keep making me a good cook.
Hey Grace! Slowly but surely you will be able to give all of them a try. And I do hope every single one of them charms your eating experience :))
Tried this soup today, we ( my hubby ,KJ my 11 month old son & I ) loved it! My hubby added salt as it was too sweet.. Is there anything to tone it down?