Pumpkin Soup

The pumpkin soup I made for dinner was really delicious. And just like the one that I used to dream of as a little girl on a mountain that felt that winter chill.

1/4 cup (60ml) olive oil, 1 chopped onion, 1 leek, 1/2 tsp ground nutmeg, 3 cups chicken stock, 1kg peeled pumpkin, 300ml thickened cream.

It really was so very straight forward and I’m sure not worthy of a blog, but simply sauteing the vegetables then adding the stock and pumpkin and blitzing when soft and adding the cream very last but oh so important minute.

I also added caramelized red onions, which I hadn’t done before but were so stupidly easy. Brown sugar, balsamic vinegar, olive oil, water and red onion in a small non stick saucepan for as long as they take (it took mine about half an hour). I literally did not touch them. I should have been making these delicious little babies for my whole entire life but at least I have the rest of my whole entire life to make them now.

I also made a bruschetta (pronounced with a K people a K) which I made up but had peeled zucchini which I just pan fried for about a minute, capers, mint, truffle oil, lemon rind and buffalo mozarella. For the first time ever I did the bread on a griddle pan and it made a real difference and if I shut my eyes I was in Italy which was a very nice place to be and a place I would actually quite like to be on this cold winters night.

 

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