Double, double toil and trouble;
Fire burn, and cauldron bubble.
I love Shakespeare. And witches. I also adore Halloween. But most of all (and I know I’ve said it a bazillion times before) … I LURVE soup.
It always comforts, soothes and pleasures the very core of my being. I’ll take it anyway I can get it – thick, smooth, chunky, clear, vegetable, meat and seafood. The only kind that I will not touch with a 10-foot broomstick, are those foul-smelling, nasty Chinese herbal soups that The Mother use to make me drink for good health and er, healthy menstruation (I kid you not). I didn’t care what supposed benefits her nasty soups contained, I despised them with every fibre of my soul. I use to drink them with a peg over my nose and tears running down my face. A pox on those foul potions!
When it comes to ye olde broth, people are usually divided into two covens – those who love it and those who are a bit meh. But I refuse to believe that there is a human out there who hates soup. And if you are one of these people, my sympathies to you.
I can’t think of a more Halloween appropriate soup to make than one with pumpkin, spices and apple. Yes apple! For sweetness, tartness and because someone swore to me once that it makes for good soup. And because it’s a witchy time of a year, this concoction has a few extra kicks with cayenne pepper. I swear I’ve been adding cayenne to everything lately but it does make for a gorgeously spicy and sweet soup. Tis a perfect brew for the most fabulous of witches… no eye of newt required.
*Full disclosure: This Braun Cordless Hand Processor was generously gifted to Citrus and Candy by Hausmann Communications (with absolutely no obligation to post).
Spicy Pumpkin Soup
(Serves approx 4)
Ingredients for roasted pumpkin
1 kg piece of butternut pumpkin – peeled, deseeded and chopped into approx 3-4 cm pieces
Olive oil
20g of butter, roughly diced (optional)
Spanish sweet paprika
black pepper
few sprigs of fresh thyme
Ingredients for soup
1 large onion, finely diced
2 cloves of garlic, finely diced
30g of butter
1 tsp Spanish sweet paprika
dash of cayenne pepper (or to taste)
1 large granny smith apple, peeled, cored and diced
1.25L vegetable/chicken stock
125ml pouring cream (35% fat content)
few sprigs of fresh thyme, tied in a bunch with kitchen twine
sea salt and freshly ground black pepper
Method
Preheat oven to 200°C. Place diced pumpkin in a baking pan and sprinkle over some olive oil and toss to lightly coat. Scatter the chopped butter and thyme sprigs over the pumpkin and season with black pepper and a light sprinkle of paprika.
Bake for 20-30 minutes or until the pumpkin is tender and nicely roasted (but don’t over ‘caramelise’ it). The smaller and thinner your pumpkin pieces, the quicker it’ll take to roast. Remove the thyme sprigs and set aside.
In a pot over medium-low heat, melt the butter, add the onions and garlic, partially cover and ‘sweat’ for 5-10 minutes until the onions have softened but not coloured.
Turn the heat up to medium, add the paprika and cayenne pepper and ‘toast’ spices for a minute or two. Add the apple and the roasted pumpkin pieces.
Add the stock, cream and thyme bunch and bring to a boil. Reduce heat to low and simmer for about 20 minutes or until the apples are tender.
Remove the thyme sprigs. Using a handheld stick blender, purée soup until smooth. If you are using a standard benchtop blender, blend in small batches then return to the pot to warm.
Season to taste with sea salt and pepper. I like my soup on the thicker side but if it’s too thick for your liking, add more stock to thin it out. Bear in mind, that the longer you keep the soup and reboil it, the thicker it’ll be.
Feel free to serve with toasted baguettes, gruyere croutons, dollop of sour cream or finely chopped parsley.
Recipe by Citrus and Candy
{ 16 comments… read them below or add one }
Omg your little pots are so cute and perfect for halloween! Hahaha I had to have chinese soup with every dinner my Mum made but nowadays I actually miss it!
oooh love that 2nd pic with the block of butter!
Yum- pumpkin soup- little hint- pop some bacon in- no one will know but it tastes delish!! P.s My godmother used to always try and make me drink some weird medicinal chinese herbal stuff- it also made me gag. Apparently it is 'good for womans' so maybe the same stuff!! ha ah
One of my favourite soups of all time. I make this religiously! Great with some oven baked crunchy bread!
Oo la la !! your soupy looks so smooth and velvety!! ,,,, I recently made pumpkin soup the other day too! … can never go wrong with such a treasured classic! .. hahahaha yeah them damn Asian soups .. thank God mum has given up trying to force me to drink it now
I like the addition of apple. I too am a soup addict
i never thought of rosemary… thats a brillant idea. thanks for sharing
Nice! I've inherited a Braun (corded) stick blender from the mother-in-law and, yes, I have used it to make soup =)
Love a stick blender! So handy but first time I've heard of a cordless version! And pumpkin soup, anothe favourite! I've never thought of adding apple though, I think if you get the right pumpkin, it's sweet enough as is! :D
that potion/soup looks amazing! the shade of orange is incredibly beautiful and appetizing!
Pumpkin's the best. LOVE the second pic, simply stunning!
Absolutely delicious….. I happened to share the same bitter soup experience that includes my obligating mom and a peg over my nose…. some moments to laugh about…. :-)
Sawadee from Bangkok,
Kris
Fantastic photo of the soup! I have a stick blender and LOVE it!
mmmmmmmmmmmmmmmm spicy pumpkin soup! I am actually planning on making that this weekend (had loads of left over pumpkin from my pumpkin cupcakes which only used a measly 75g) – was looking around the web for a recipe, might just try this!!
OMG..My mom made us drink this dark brew for rejuvenation, blood circulation, something something…..post menstruation (ahem) eeeeewww…I remember my sisters and I would count to 3 and gulp it down in one go….then I'll race to the tap and rinse my mouth out…
I love normal chinese herbal clear soups though…the ones you boil with chicken….
Apple in pumpkin soup….a nice twist…I like!
Mmm, this looks interesting. I am keen to see what the apple is like. Another lovely twist a friend of mine put me onto is a spoonful or two of tom yum paste; delicious!