I know it’s been so long to post and trust me I really feel awful about it, but some things even if you love them as much as I love creation and story telling, are not going as plan due to other life factors. Perhaps a family reason or a health issue or even an extra surprise assignment to create something entirely new and as challenging as any other new job, can be some of the reasons for keeping me apart from posting on regular basis.
But then again no matter what the reasons are I am always back and it is October, the second month of autumn and the month of Halloween and although is still summer in Cyprus this didn’t stop me from creating a Halloween inspired recipe and post.
My pumpkin spicy cream soup – a little inspiration from Merry Barry’s asparagus soup that caught my eye the other day on BBC2 – it’s a dish full of taste and color and I promise you that you will enjoy either on your own or with friends and family. It’s also a plate easy and quick to make, enjoying every minute creating it!
Level of difficulty: 2/5
Estimated time in the kitchen: 60 minutes
Calories: per portion: 120cal
**Please note that cost applies for Cyprus only
1 ½ kg red pumpkin clean and deseeded, cut into 1 cm pieces
1 big potato cut into ½ cm cubes
1 big onion finely chopped
2 liter of vegetable and or chicken stock boiling water
100grms of butter
2 soupspoons of cinnamon powder
6 cinnamon sticks
½ teaspoon of ground gloves
1 teaspoon of nutmeg
4 star anise spices
A good pinch of kosher salt
250ml single fresh cream to decorate
In a large casserole bring the water to the boil and add the stocks.
Cut into pieces and put in the boiling until they get very soft. (about 20 minutes)
In the meantime in a medium pan add the butter and when hot add the onions and potato and cook for 10-12 minutes until soft. Leave to stand aside until the pumpkins are ready.
Pinch the pumpkins with a fork and when they are extremely soft add the onions and potatoes in them.
Add all your ground spices and cook for further 10 minutes.
Remove the soup and leave it to stand for a few minutes before you use one of those machines – mine is Moulinex – that actually melts all the ingredients in the soup into a creamy velvet outcome
Once done use a big but very thin sieve and pass (with one big soup spoon at a time) all the soup through it so as all the excess liquid will be gone.
The creamy “left overs” in the sieve is actually your creamy soup.
Transfer back tour pan and decorate with pumpkin seeds, cinnamon sticks, star anise and some fresh cream.
Pumpkin seeds are also amazing if you want to serve them roasted.