I’m currently fighting a losing battle. Against a spider. Almost every night for the past week, the nasty bugger has bitten me. Sometimes in the same place as before, sometimes a new place. I now have large and ugly bites on both arms, my hand (x2) thigh (x2), ankle, and what’s next. Good thing it’s cold outside, otherwise my bright red battle wounds would have to be out in the open.
I’ve washed the sheets, I’ve shaken the duvet, I’ve vacuumed around the area, and sure enough, each night I wake up itching a new spot with no spider to be found. What else can I do? Suggestions welcome. All I know is that he is invincible and I am defeated.
Fortunately for my ego, I’ve conquered at least one thing this week; a spicy pumpkin soup recipe. I wanted a creamy soup without the cream and I didn’t want it to be reminiscent of pumpkin pie, like many of the versions I’ve tried. As much as I like my dessert, in my book soup is meant to be savory not sweet…and preferably with a little kick.
And that’s just what this is. This soup is super simple, but I would suggest making the (minimal) extra effort of roasting a real pumpkin. Yes, canned pumpkin works in a pinch, but fresh pumpkin is so much better (and easy! recipe here). I’m also keen on homemade broth, but I don’t want that to overwhelm you and deter you from making (and conquering!) this soup recipe.
Saute the onions and carrots with ghee or olive oil.
Throw everything else in and simmer ’til the potatoes are soft.
Purée! Gotta love the immersion blender.
If only getting rid of a spider were this simple.
- 1 large onion, chopped
- 1 tablespoon ghee or olive oil
- 2 medium carrots, peeled and chopped
- 2 medium yellow or red potatoes, chopped
- 1 small hot red pepper, chopped
- 2 cups // 500 grams cooked pumpkin*
- 4 cups // 1L chicken or vegetable stock
- 1 teaspoon red curry paste
- ½ teaspoon ground ginger
- 1 teaspoon salt
- *freshly roasted sugar pumpkin is best but a can of pumpkin puree works in a pinch
- In a large pot, melt the ghee (or olive oil). Sauté the carrots, onions, and red pepper until the onions are translucent; about five minutes. Add the potatoes, pumpkin, stock, curry paste, ginger, and salt. Bring to a boil and reduce the heat to a simmer. Simmer until the potatoes are tender, about 10-15 minutes. With an immersion blender, purée all the ingredients together. Add more salt, pepper, and curry paste to taste. Sprinkle with pumpkin seeds and enjoy!
- This soup will freeze well if you would like to enjoy it later!
- **Use olive oil and veggie stock options for a vegan soup.