Friday, June 6, 2014

THYME-SCENTED PUMPKIN AND CARROT SOUP













This post has been sponsored by Origin

Winter has officially arrived and with it, the cooler weather. At last it's time to pull out the woollens and eat slow cooked staples! Hooray!

While I do tend to avoid the kitchen for the vast majority of the year, preferring to be served gourmet meals by Fancy Dave, there's just something about Winter that makes me want to cook. Oh, I know what it is, the desire to eat bucket loads of warm food.

Winter makes me hungry!

While my skills are limited and I'm sure to make an unnecessarily huge mess, as long as the recipe says something along the lines of '…blah blah blah…. throw in pot and simmer… serve and devour' then I've got it covered.

Last night I made this pumpkin soup for supper (Dave managed to whip up fresh bread) and I must say, there is nothing like a classic to keep the family happy (more stove top warmers here). If you're looking for a super easy meal to feed the masses this long weekend then I can strongly recommend a double quantity of Thyme Scented Pumpkin and Carrot Soup, dare I declare it the best pumpkin soup recipe ever?

Does your family love a classic (meat balls, anyone?). but more importantly, does winter make you hungry too?



Serves: 4
Preparation: 15 minutesCooking: 25 minutes

Ingredients

1 tbs olive oil
1 onion, chopped
2 garlic cloves, chopped
600g butternut pumpkin, chopped
2 carrots, chopped
1 L (4 cups) vegetable stock
1 tbs fresh thyme leaves
2 tbs olive oil, extra
1 cup torn pieces of sourdough bread
2 tablespoons cream or natural yoghurt

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 4 minutes or until softened. 
Add pumpkin, carrot, stock and thyme leaves and bring to the boil. Reduce heat and simmer, covered for 25-30 minutes or until vegetables are tender.
Using a stick blender or food processor, process soup until smooth. Season with salt and pepper. 
Heat extra olive oil in a small frying pan. Add bread croutons and cook stirring for 1-2 minutes or until golden. Serve soup swirled with cream or yoghurt and topped with croutons.

7 comments:

  1. That looks delicious. It really is soup weather at the moment.

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  2. Mmmm...this looks so good and what great pictures.

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  3. This is perfect for a day like today. I am now having soup for lunch! Beautiful pictures also.
    www.dancingthroughsunday.typepad.com

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  4. Yumm-o! I love wintery cooking! I have some lamb shanks lined up for tomorrows dinner :) Your soup looks unreal and teaming it up with fresh homemade bread is just heaven!

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  5. I am cooking this tonight but not adding the cream & using 2 types of pumpkin. The house smells lovely .

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  6. Oh, yes! Winter makes me hungry! Your post has served to remind me of two things: I have pumkin and carrot in the fridge, and I forgot to order my fruit and veg box...damn.

    I love a recipe share, thanks lovely Em!

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Thanks so much for your words of encouragement, advice and solidarity.

xo em