I have a 5 year old son, who has taken a sudden keen interest in the kitchen. Today he asked for Pumpkin Soup, a bit odd I thought for a child. With a little help from his child recipe book and my own innovation, we ended up with a big bowl or rather healthy and wholesome soup. Don’t be mislead by the uninteresting picture, I assure you it is delightful. Two cups of soup made up for my dinner and I am so happy. Hope you enjoy this easy recipe.
1/2 kg yellow or orange pumpkin, diced into medium pieces
2 small potatoes quartered
1 leek washed well and quartered
5 cloves of garlic
2-3 threads of mace
Salt & fresh cracked pepper to taste
2 tablespoons cream
1 tablespoon butter
1/2 spoon grated nutmeg powder
1 & 1/2 inch fresh ginger grated fine
5 cups of water
5-6 Almonds, slivered and toasted
In a large stew pot or pressure cooker add the leek, potato, pumpkin, cloves of garlic, mace, cloves, salt and pepper. Add 5 cups of water and cook till the vegetables are pulpy and soft.
Cool, drain the stock and mash the vegetables through a sieve. You will be left with the fiber. Don’t throw this, add it back to the soup stock. It adds volume and body to the soup.
Now put it back on the gas to heat. When it comes to a boil turn off the heat, add butter and cream. Stir till well amalgamated. Add the nutmeg powder, check for seasoning and adjust. Lastly add the fresh grated ginger.
Serve in a bowl and garnish with toasted almond slivers.
A fantastic recommendation from my doctor is to add a handful of lentils like yellow pigeon peas to up the protein content of the soup.