As mentioned in Day 74 of The Challenge
Have I mentioned that it's pumpkin season? Once or twice maybe... Here is a another new twist on pumpkin soup. This time it was smooth rather than chunky, but sweet and gingery. Tasty and warming, it made for an excellent lunch.
1 small pumpkin, chopped
2 parsnips, chopped
2 carrots, chopped
2 onions, chopped
A 6 cm chunk of ginger (approx), peeled and diced
1 tbsp olive oil
1/2 c vinegar
1/2 c red cooking wine
1 tsp urfa biber (Turkish black chilli)
1 tsp fenugreek seeds
Salt and Pepper to taste
1) Heat oil in a heavy-bottomed soup pot and sauté onions with the fenugreek seeds until the onions are translucent. Add ginger and cook for a few minutes until fragrant (you should be smelling the fenugreek by now too!)
2) Add the vegetables to the pot and cook for a couple of minutes before adding enough water to just cover the vegetables. Simmer until the vegetables are tender (I put my pot in my Wonderbag slow cooker once it had come to a simmer and went out for a walk in the meantime.)
3) Blitz the soup until smooth. Serve with crusty bread.
So tasty and a beautiful variant to the traditional pumpkin spice soup. The carrots and parsnips add some sweetness and the ginger brings a nice heat, while the fenugreek (yes, more adventures in fenugreek exploration!) brings a warm fragrance to the soup. I do like the traditional one, but this one will be sticking around too.