erinkyan:

Moar recipe from my home cookbook.

This one is really great for cooking newbs because if you fuck up the measurements, it really doesn’t matter.  It’ll probably taste good anyway.

Honey Mustard Pumpkin Soup

Serves 4 people… ish.  Or it serves you FOREVER and everyone else can GTFO.

Ingredients:

Roughly 400g Pumpkin (about half a butternut pumpkin, or a quarter of a kent pumpkin)

2-3 cups of stock (vegetable is best, but beef or chicken will do if you have no vegetable)

2+ (1 teaspoon+) cloves of garlic  (to taste - I usually put in about 4-6 cloves (3 teaspoons))

1 onion

1 teaspoon paprika

2 teaspoons dijon mustard

2 teaspoons honey

(mustard & honey can be substituted for 4 teaspoons smooth honey mustard)

2-3 tablespoons of coconut milk

1 tablespoon of cooking oil (vegetable or olive)

Method:

Peel and cut the pumpkin into small chunks.  How small?  However small you like!  You’ll be blending that shit anyway so smaller chunks = faster cooking, if that helps.

Peel and mince the onion and garlic - or just chop it instead of mincing if mincing is too hard.  Put the onion, garlic and oil in a frying pan and fry on a high heat, stirring frequently, until the onion is transparent.  Add paprika and mix it through the onion and garlic.

Add the pumpkin and stock.  The stock should just cover the pumpkin, there should be no pumpkin sticking out of the stock.

Heat on high until boiling (bubbling), then reduce to low heat for 15-20 minutes.  (How low?  Well probably not below simmering - you still want some bubbles to be appearing.  We’re just cooking the pumpkin through in this bit.)

If blending in a blender, turn heat off and let it cool for a while before putting it in the blender and processing it until it’s smooth.  Then return it to the pot.

If blending with a stick mixer, carefully blend it while it’s in the pot.  Be careful not to let the stick mixer splash it out of the pot.

If you don’t have a blender or a stick mixer or anything that can make your soup smooth, a potato masher can also work.  Just mash the shit out of it.  It’ll probably still be a little lumpy or smushy but whatever, it’s delicious mush right?

It should be a smooth, creamy consistency a bit thicker than orange juice.  If it is very thin, keep cooking it on a low heat to reduce it down a little.

Add honey and mustard (or honey mustard) and stir in thoroughly.

Not long before serving, add coconut milk and stir through thoroughly.  Hell you can pour the whole can of coconut milk in if you want.  That’s some good shit with a really subtle flavour.

Ladle into bowls (3 ladle’s worth is usually perfect for a really good serving) and sprinkle paprika over the top for decoration if you want.

Eat that motherfucker on its own or with bread.  It’s so good you’ll never eat pumpkin soup out of a can ever again.

This freezes really well by the way, so feel free to put some into tupperware or whatever and freeze that bastard for work lunches or something.  (You do have a microwave at work right?  Microwave it for like… five minutes?  Stir it halfway through.  DELICIOUS.)

Pumpkin soup is the only kind of soup I like and this looks like ana amzing recipe!

I’m going to have to make it on a day when Jon isn’t home for dinner though, because he cannot stand the stuff.