PUMPKIN CARROT SOUP … I CELEBRATE A SUNNY DAY WITH SUNSHINE SOUP

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

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

SUNSHINE PUMPKIN SOUP.

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

2 onions coarsely chopped

salt , pepper,  1/2 tsp red pepper flakes

A piece of ginger, quite thick, around 2 inches long – grated

3 big fat carrots, peeled and chopped into rounds

8 cups of chicken stock or  you may substitute water and two Italian chicken bouillon cubes.

Method:

Saute the onion and garlic, sprinkled with salt and red pepper flakes, until the onions are translucent.  Don’t let the onions brown.

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.  Mix well, and bring to the boil.  Lower the heat to simmer and cook until the vegetables are tender.  About 30 minutes.

Puree with a hand held blender until absolutely smooth.  If it seems a little thick add more liquid.

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

To serve put a generous dollop of sour cream in the centre.  Now that’s liquid sunshine

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