As the weather starts to turn and chilly temperatures are setting in, I’m getting a craving for some warming soups. I’ve always loved the spicy Pumpkin soups from Jamaica. And, of course, my recent travels through Austria and Germany gave me a taste for the creamier and sweeter styles. in Italy, I was delighted to see hanging pumpkin gardens!
Dreaming of pumpkin soup reminded me of this great recipe from my last safari stay at &Beyond Leadwood in South Africa:
& Beyond Butternut/Pumpkin Soup Recipe: (serves 10)
5-6 medium butternuts
1 1/2 cup chopped white onion
1/2 cup each chopped carrots and celery
1 cup chopped leeks
2 tbsp olive oil
1 tbsp fresh thyme
1 tbsp soft brown sugar
1/2 tsp each of cinnamon and nutmeg
8 cups vegetable stock
1 1/2 tbsp salt
1/2 tsp white pepper
- Heat a large heavy based pot over medium heat and add the oil. Once warm, add the onion, leek, carrot, and celery until soft
- Add the butternut, thyme, sugar, cinnamon and nutmeg. Saute for 5 minutes for flavors to infuse
- Add the stock and reduce heat to a gentle simmer. Simmer until butternut is soft
- Remove from stove and blend until smooth. Add seasoning and cream if desired
- Serve chilled or hot
