Friday, December 13, 2013

Pumpkin, Tomato, and Cayenne Pepper Soup

Today begins the one week countdown until I return to the US. There's a flurry of last-minute office visits, bureaucratic junk, packing, travel-toothpaste purchasing, and all those other small but time-consuming things that surround a move.

So simple is king when it comes to food. I was craving something warm, spicy, and orange. Something to complement my newly-developed fresh-squeezed orange juice habit. With a big container of homemade chicken stock sitting in the fridge and a sharp nip in the air, homemade soup was a clear winner.




This is everything I need for a little pause in a crazy week.

Pumpkin, Tomato, and Cayenne Pepper Soup
4 TBS butter, ghee, or olive oil
3 small onions
1 Pumpkin peeled, seeded, and diced -I used a medium-sized Hokkaido pumpkin
1.5-2 cups chicken stock (or enough to reach your desired soup consistency)
500g tomato paste
Salt, pepper, and cayenne pepper to taste

Melt butter in a large soup pot. While it's melting, dice your onions. Add them to the melted butter and allow to cook over medium heat. Peel, seed, and dice your pumpkin. Add to the butter and onions and cook until soft. Add the tomato paste and chicken stock and cook until the soup is mushy and warm. Puree with an immersion blender until smooth.  Add salt, pepper, and cayenne pepper to taste. If soup is too thick, add some more chicken stock.

Wishing you warmth.

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