GG from Burringbar NSW, Australia writes:
Thank you so much for your wonderful cooking ideas. I have been experimenting with eggless cakes for yoga catering; the carob raisin cake is superb!
I was looking for your take on pumpkin soup – I had always made a simple
soup flavoured only with onion, garlic, cardamon and salt, but now without
the onion and garlic I need to find a new way.
I’m going to adapt the carrot and ginger recipe tomorrow, but would be interested to know your ideas. Thanks in mouthwatering anticipation, G G.
Glad to hear that the cake recipe worked well. The carrot and ginger soup receives rave reviews. Here’s my Pumpkin Soup recipe – I like it a lot. The Jap pumpkins are the best flavoured, in my opinion. A swirl of thick coconut cream makes a nice change.
Old Fashioned Cream of Pumpkin Soup
Pumpkin soup is a great winter favourite. Milk and a simple seasoning of black pepper and nutmeg allow the pumpkin flavour to predominate.
Preparation & cooking time: 30 minutes
Serves: 4 persons
3 cups water
1½ cups milk
90g (3 ounces) butter
¼ teaspoon nutmeg
¼ teaspoon freshly ground black pepper
4 cups, 1 kg (2.2 pounds) pumpkin, peeled, seeded, and cubed
1 tablespoon plain flour
1 teaspoon salt
1 tablespoon light cream
2 tablespoons chopped fresh parsley
Melt half the butter in a 6-litre/quart saucepan over moderate heat. Add the nutmeg, black pepper, and pumpkin cubes and saute for 10 minutes. Add the water and bring to a boil, cooking until the pumpkin is very tender.
Empty the contents of the saucepan into a blender and add half the milk. Puree the mixture carefully. Remove and set aside. Rinse the saucepan.
Heat the remaining butter in the saucepan over moderate heat. Stir the flour into the butter. Return the pumpkin puree to the saucepan along with the remaining milk, stirring constantly until the soup is well blended. Bring to a boil, simmer for a few minutes, and season with salt.
Serve the hot soup in individual pre-warmed soup bowls, garnished with light cream and chopped parsley.