{"id":688,"date":"2011-11-15T01:05:20","date_gmt":"2011-11-15T01:05:20","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=688"},"modified":"2012-03-27T19:37:09","modified_gmt":"2012-03-27T19:37:09","slug":"pumpkin-carrot-soup-sunshine-soup-for-a-winter-day","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=688","title":{"rendered":"PUMPKIN CARROT SOUP … sunshine soup for a winter day"},"content":{"rendered":"

Here on the west coast we have many, many gray days.\u00a0 This morning brilliant sunshine smiled at us so lunch called for my very own SUNSHINE SOUP.\u00a0 So called because it is the colour of sunshine, and so deeply delicious it makes you smile with delight.<\/p>\n

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For this recipe you need a rather good-sized pumpkin (around 4 -5 pounds).\u00a0\u00a0 I am so fortunate to have\u00a0 a larder filled with pumpkins and squash\u00a0 courtesy my dear friend,\u00a0 garden guru Dellis.\u00a0 These\u00a0 arrived on my doorstep last October and they are as fresh as the day they were picked.<\/p>\n

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SUNSHINE PUMPKIN SOUP.<\/p>\n

1 good-sized pumpkin, around 4-5 pounds (more or less it doesn’t matter, just start with a pumpkin)\u00a0 peeled and cut into generous 1 inch chunks<\/p>\n

2 onions coarsely chopped<\/p>\n

salt , pepper,\u00a0 1\/2 tsp red pepper flakes<\/p>\n

A piece of ginger, quite thick, around 2 inches long – grated<\/p>\n

3 big fat carrots, peeled and chopped into rounds<\/p>\n

8 cups of chicken stock or\u00a0 you may substitute water and two Italian chicken bouillon cubes.<\/p>\n

Method:<\/p>\n

Saute the onion and garlic, sprinkled with salt and red pepper flakes, until the onions are translucent.\u00a0 Don’t let the onions brown.<\/p>\n

Fill your big soup pot with the chopped pumpkin and carrots, add the onion mixture and enough liquid to completely cover the vegetables. Give your soup several good rounds of freshly ground pepper.\u00a0 Mix well, and bring to the boil.\u00a0 Lower the heat to simmer and cook until the vegetables are tender.\u00a0 About 30 minutes.<\/p>\n

Puree with a hand held blender until absolutely smooth.\u00a0 If it seems a little thick add more liquid.<\/p>\n

If you are using your food processor drain the vegetable first, and return the liquid to the stock pot.\u00a0 Process in 3-4 batches being careful of the hot liquid.\u00a0 Return the pureed vegetables to the soup pot and stir well.<\/p>\n

To serve put a generous dollop of sour cream in the centre.\u00a0 Now that’s liquid sunshine<\/p>\n

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PUMPKIN CARROT SOUP … sunshine soup for a winter day<\/span><\/span><\/td>\n\n
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Recipe Type: Soup<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 30 mins<\/span><\/div>\n
Total time: 50 mins<\/span><\/div>\n
For this recipe you need a rather good-sized pumpkin (around 4 -5 pounds).<\/span><\/div>\n
Ingredients<\/div>\n