FOODIE WEEKEND - Easy Peasy Thick Pumpkin Soup

Ever since we came back from Rome, Captain has been down with on and off cough and cold.   I don’t know why but I tend to associate cold with soups and for that reason, we have been having thick vegetable soups for dinner. The twins are not a big fan of vegetables but blessfully, they love vegetable soups especially when accompanied by some nice crunchy bruschetta on the side.

So for my food entry this time, I am going to share with you a simple recipe but good enough to serve as starter when entertaining.  This recipe is not restricted to pumpkin or squash only, you can also use carrot, potato, broccoli or zucchini.  I prefer pumpkin because the soup will turned out so flavoursome and naturally sweet.  Carrot soup is a big hit here in our house too for the same reason.

Easy Peasy Thick Pumpkin soup

Ingredients (serves 4-5)

1 kg of pumpkin skinned, seeded and diced.  You can also use squash or any other suitable vegetable

1 whole onion (big) diced 

2 clove garlic minced. 

1 1/2 teaspoon of chopped fresh thyme.

Some extra virgin olive oil. 

750 ml of vegetable stock or water with 1 1/2 vegetable cubes.   I use Kallo Organic. Remember to turn the cube into liquid stock before cooking.

50 ml of low fat thick cooking cream (optional).  I use President light. 

Some ground black pepper and salt for seasoning

Method

In a pot, heat some extra virgin olive oil and sauté the onion until slightly soft.

Add in the pumpkin and saute together for 2 to 3 minutes.

Pour in the stock.  

Leave to boil until pumpkin started to soften.

Using a hand blender, blend the content of the pot until smooth.

Stir in the cream and add the chopped fresh thyme.

Finally season with black pepper and salt . 

Dribble a little bit of extra virgin olive oil just before serving. 

Don't forget some freshly baked bread!