Recently I rediscovered pumpkin soup, the autumn in Poland came with it’s all glory (meaning rain, wind and cold), but the local markets started to display different autumn veggies and fruits. I started to smell the scent of pumpkin soup every time I walk through the market.
First time I cooked it there was still a broth left from Asian broth dinner the other night, which gave the soup a nice twist and nice body. I’m not sure what kind of pumpkin I used – it has lovely green and orange skin, with bright orange interrior and lovely melon scent.
The soup is very aromatic because of asian broth, rather hearty as it has chicken and sweet corn, nice and spicy thanks to ginger and spices. For me it became a new comfort food, it warms me from inside and gives the nice feeling of coziness, it’s vibrant colour always makes me smile on the rainy day… So here is the recipe and please just try it at home!
Eat Me Smoothly Pumpkin Harvest Soup
(just adjust to the size of your pot and number of hungry people)
cut in stripes soup veggies: carrots, parsnips, cellery, leek
or a pack of frozen soup mix
melon pumpkin (as described above) or any other of your fancy (big traingle, remember more pumpkin – better soup)
fresh ginger, peeled and diced
meal of fresh sweet corn (cuf of the cob), fresh chilli
Stick veggies and wings into a pot, cover with water and set to cook. When boils, add soup spices (pepper, bay leave, juniper), you might add some vegetable broth cube if you fancy. Boil until meat on the wings is cooked, peel and dice the pumpkin (big chunks) and add it with corn (cut it off the cob) and ginger into the soup. Let it boil until pumpkin is falling apart and corn is nice and tender. Remove the wings from soup, take the meat off the bones and put the meat back in. Blitz all untill nice and smooth. Serve with piece of fresh bread.