I first ate pumpkin soup in France, many years ago. It was nectar. Since then I have never succeeded in making good conventional pumpkin soup. I think this is because the pumpkins most widely available are what is called "carving pumpkins" grown for decoration, not flavour. I duly bought one a couple of weeks ago, but then decided to be a Hallow'een grinch and not provide sugar and e-numbers to the local kids. So I had a rather nice, farm shop pumpkin waiting to be dealt with.
I made a good soup with it. I had some really rich, fatty lamb broth made from a collection of lamb shoulder bones I had been storing in the freezer, and a sad, aging leek, and I had a yen for the lamb, leek and pearl barley stew my mother and grandmother used to make - but with more ooomph.
1 onion, one or 2 leeks, half a large pumpkin, a lot of lamb stock, butter, salt and pepper, ground coriander, pearl barley (about 75-100g or 2-3 oz.)
Fry chopped onion and sliced leeks in butter, add the peeled, de-seeded, roughly chopped pumpkin, stir about until they begin to soften. Add 1 teaspoon of ground coriander and salt and pepper., Then add the pear barley and stir a little bit more, then add the hot stock, bring to the boil and simmer until barley is soft (about an hour I think). Eat!
It is not a low-carb soup, but it doesn't need bread with it, it's very filling on its own.
I made a good soup with it. I had some really rich, fatty lamb broth made from a collection of lamb shoulder bones I had been storing in the freezer, and a sad, aging leek, and I had a yen for the lamb, leek and pearl barley stew my mother and grandmother used to make - but with more ooomph.
1 onion, one or 2 leeks, half a large pumpkin, a lot of lamb stock, butter, salt and pepper, ground coriander, pearl barley (about 75-100g or 2-3 oz.)
Fry chopped onion and sliced leeks in butter, add the peeled, de-seeded, roughly chopped pumpkin, stir about until they begin to soften. Add 1 teaspoon of ground coriander and salt and pepper., Then add the pear barley and stir a little bit more, then add the hot stock, bring to the boil and simmer until barley is soft (about an hour I think). Eat!
It is not a low-carb soup, but it doesn't need bread with it, it's very filling on its own.
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