Creamy Pumpkin Soup
The extremely versatile pumpkin is not often eaten in other countries as a soup. History shows it was eaten by Native Americans as long, thin baked strips. Colonists of America utilised this food for pumpkin pie and even made pumpkin beer for their Thanksgiving feasts. I have met quite a few travellers who have never had pumpkin before like this, but easily became addicted which I’m sure you will also.
Ingredients:
- 1 medium very ripe pumpkin (peel and remove seeds, cut into small cubes about 1 cm, the more ripe the more flavour) - 1 small onion finely chop - 2 cloves garlic crushed - 2 sticks of celery sliced, keep leaves - 1/4 teaspoon pepper - Nutmeg to taste - Salt to taste - 1 cup cream - 1 tab olive oil
Instructions:
- Place cubed pumpkin and sliced celery in a medium sized pot, and add enough water to cover - Allow to simmer until it becomes soft and starts to break up - While the pumpkin and celery is simmering, fry onion and garlic in a tablespoon of olive oil until the onion becomes transparent - Place onion and garlic into pumpkin mix and stir - Add celery leaves, nutmeg, pepper and salt to taste - Allow to simmer until a smooth consistency is reached
If the mixture is too thick you can add some more water and for a smoother consistency use a potato masher and mash pumpkin. Leave a cup of fresh cream on the table for everyone to add their own amount. Serve as a starter or for those cold winter nights as a main with a piece of warm, crusty damper. See recipe Damper