There’s not a lot nicer on a cold and snowy day than a bowl of homemade soup. Although I do think we have gone one better here by having homemade soup using (mainly) homegrown ingredients and accompanying it with homemade bread.
We’ve started making bread again after our daughter thought it was a “good idea”. We used to make bread with a bread machine but when the machine became unreliable (the bread didn’t rise evenly) we stopped. However, making it in the oven is (if anything) even better.
The soup was made a while ago and frozen in single bowl quantities so we can heat up as much as we need. Its a spicy soup which is ideal at the moment. Here’s the recipe:
- Large Onion chopped (homegrown)
- 2 cloves of crushed garlic (homegrown)
- 500g pumpkin (homegrown)
- 1 tbs freshly grated ginger
- 1/2 tsp turmeric
- Stock (chicken or vegetable) (about 1 pint it depends how thick you like your soup)
(This makes enough for about four servings so if you want to freeze it you can easily double or treble the recipe).
Chop up the pumpkin into 2cm cubes and put in a hot oven to roast (roast them until they are nicely caramelised but not burnt. After the pumpkin has been roasting for about 5-10 minutes, fry the onion, garlic, ginger and turmeric in a small amount of oil or butter for a couple of minutes or until softened and a nice golden colour. Add the stock, roast pumpkin and cook gently for 20-30 minutes until everything is soft.
Let it cool slightly then blend with a hand blender or in the food processor until its a smooth consistency. Season to taste.
What we do at this point is to divide the soup into individual sized portions and freeze what we don’t need immediately. That way we have a number of simple, quick lunches because the frozen soup can be easily reheated in the microwave. Remember when freezing that the flavours will develop in the freezer, so don’t make it too strong.
When you heat it up to serve you can add coconut milk, sweet chilli sauce, lemon zest or anything like that to add an extra zing.