Inspired by the colour of the autumn leaves at the Balingup Golden Valley Tree Park last weekend.... (if you missed it you can click here - Autumn in the Golden Valley Tree Park)
and a burst of sunny cooler days but cold nights, I decided it was time for pumpkin soup. I love making and eating soup, and pumpkin soup is one of my easy favourite recipes if I am in a hurry.
Please click on "read more" to keep reading and seeing more pics
Honestly, this is such a easy recipe. It is for cooking in the microwave, but you can easily cook in a saucepan on the stove.
Corn and Pumpkin Soup
1 butternut pumpkin (about 1kg) peeled, seeded and chopped roughly
(or enough to 3/4 fill your dish. I also sometimes add a parsnip and/or carrot)
2 brown onions, peeled and chopped roughly (although 1 onion is probably enough)
50g butter or margarine (no need to be accurate)
3 1/2 cups chicken stock (or just enough to cover the vegetables)
440g can creamed corn (310g ok)
3 teaspoons Worcestershire sauce
1/2 cup cream (I don't think cream is necessary so I substitute 3 tablespoons powedered milk)
1 tablespoon chopped chives
Combine pumpkin, onions and butter in a microwave safe dish, cover and cook in microwave on high for 3 minutes. Add chicken stock, enough to cover the vegetables), put the lid back on, and cook on high for 25 minutes until vegetables are soft.
Stir in powdered milk, and puree. Stir in the corn and worcestershire sauce. (add the cream here if you are using instead of the powdered milk). Add more stock or water if a little bit too thick.
Reheat and serve sprinkled with chives.
Enjoy served with fresh crusty bread of savoury scones.
And some more shots of those gorgeous autumn leaves. You might like to click on the link to read the story and be enchanted by the music of the song "Autumn Leaves" - Les Feuilles Mortes - The story of the song "Autumn Leaves"
What is your favourite soup recipe? Perhaps you would like to share in the comments.
|Playing around with slow shutter speed
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