Soup | Cooking with a Puppet

Poppit – My apologies for the delay in getting a new post up. I’ve been busy studying and studying for my exams and honestly haven’t done that much cooking! Thankfully, I completed my first exam this morning (and I think I did okay!) and I’ve got one more to do on the weekend.
I’m probably going to get in trouble by my friend/study partner/motivation coach/organiser for even being on here in the first place, but I definitely think I need a little break before getting into the study for my final exam of the semester.

I have made a few little things over the past week and this is one of them. Yet another favourite winter dish and rightfully so. You can never go wrong with a good old-fashioned pumpkin soup. Simple and quick to make and it’s the perfect option for lunch or dinner during the cooler months.

I’ll just also add…
The other meal that I made was a chicken and corn soup… and it will never be used again. I don’t know if it’s just me, but the whole chicken soup thing just doesn’t appeal to my senses! Along with the chicken and corn, the recipe that I used also had egg whites slowly dribbled in while stirring to create white stringy lines throughout the soup which just added to the strange, unpleasant appearance. I really tried to like it and the flavour itself wasn’t terrible… but I much prefer a nice vegetable soup (e.g. Pumpkin, Cauliflower, Potato… anything but the chicken and corn!). Like I said, it didn’t look appetising at all.
At least I gave it a go but it definitely won’t be making an appearance in my kitchen again (for a long time anyway!).

Anyway, on with the favourite and if you haven’t made a soup this winter yet, give this one a go, it’s delish!

Ingredients:
– 2 1/2 cups water
– 1 kg pumpkin, chopped into medium pieces
– 1 large brown onion, chopped
– 2 medium tomatoes, chopped
– Piece of fresh ginger, grated
– 1 cup chicken stock
– 1/2 cream

Method:
1. Place the water, pumpkin, onion, tomato, ginger and stock in large saucepan – bring to the boil.
2. Reduce heat, simmer, covered, about 20 mins or until pumpkin is tender.
3. Blend or process soup until smooth.
4. Stir in cream over heat without boiling until soup is heated through.
5. Serve with some fresh bread/toast if preferred and enjoy!

(And yes, I have had a few spoonfuls before taking a photo… just too tasty!)