kaijutegu: vaapadataru: kaijutegu: Behold, an emotionally significant harvesty type meal, the first
kaijutegu:vaapadataru:kaijutegu:Behold, an emotionally significant harvesty type meal, the first thing I’ve actually cooked in like a month.Can we get the soup recipe?Yeah, it’s pretty easy!You’ll need like…one big can of pumpkinsome creambox of chicken stock/veggie stock or however much homemade stock you wantThat’s the main soupThen flavorings:At least two shallotsgarlic (I used six cloves)a ginger roota turmeric rootwhatever herbs and spices you want- I used a mix of ground peppers (ancho, guajillo, new mexico, and chipotle) and dill. other good spices include curry powder, dry mustard, dijon mustard if you’re up to it, a splash of vinegar- basically you want something tangy to counteract the natural sweetness of pumpkin and to cut through the richness of the cream. OR you can take it the opposite direction and use an apple- granny smith+shallots+pumpkin=GOOD and you can even throw a little mint in there to make it sing. But generally you want two flavor profiles in there. salt and black pepper- to taste of coursei also threw half a can of corn in there because i’d used the other half in my cornbread and just went “eh”Soup directions:First, dice up all your aromatics- your roots ‘n such.Sweat ‘em. Like so. Well. Not quite like this b/c the lid was off for the picture- for sweating you just toss ‘em in a little oil and put a lid on them at a low heat. Makes them get all translucent and breaks down the ol’ cell walls without them getting crispy.While that’s doing, take your stock and put it in a big pot. Add pumpkin. If you have an immersion blender, blend right in the pot- otherwise put it in the regular blender bit by bit and blend until smooth. You can add more pumpkin if you want- I did- and other stuff too if you feel like it. I was thinking about chopping up a radish in with my shallots/garlic/turmeric/ginger, but decided against it. Basic pumpkin soup is a nice canvas for all kinds of experimentation.Once your aromatics are starting to get nice and sweaty, toss in your fresh herbs if you’re using any. This is how much dill I used and honestly? i coulda used more.Once your aromatics are ready, dump them in your pot and keep blending. If you make soup a lot (i do), it’s totally worth it to get an immersion blender. They’re not super ‘spensive (a pretty good one costs around 20-25 on amazon- they make super pricey models but if you’re just like a home cook you probs don’t need the hundred dollar stick blender) and they’re VERY handy. After everything’s nice and smooth, put it on the heat and stir in some cream to give it a nice texture. You can also use milk or a little bit of butter, it really doesn’t matter. If you don’t do dairy, go for like. Soy milk or almond milk. But if you don’t put in something like that to make it creamy, it can get kind of this weird grainy texture? Not super pleasant. I’ve also used plain greek yogurt in a pinch and that worked fine. Add your salt/pepper/ground spices now, too. All of that is ENTIRELY to taste, nobody but you is the master of your salt. And pepper. Once you add the creamy goodness, stir it gently and make sure it doesn’t boil/scald. It’s ready pretty quick- doesn’t take all that long to heat up.So yeah, that’s how to make pumpkin soup! It’s actually extremely easy and makes a big batch. -- source link
#recipe#interesting#interesting recipe