My inspiration recipe came from a book called Five-A-Day: Fruit & Vegetable Cookbook, by Kate Whiteman, Maggie Mathew, and Christine Ingram. I bought this book a few years ago as it looked like a great book for getting back into a healthy eating habit, and what better way to do that than to find inspiration in a pretty cookbook?
I used their version of the pumpkin soup recipe as a base for mine, but as I went along, I decided to add in my own ingredients, substitutions, and changed it around a bit. I am very pleased with how this turned out! It has such a lovely, light flavor of pumpkin, mixed in with the very woody nutmeg flavor, and a creamy semisweet milk based broth. So delicious!
Here's the video tutorial:
Here are all the ingredients for MY version of the pumpkin soup recipe:
1-2 Tbs. (15-24 mL) olive oil (or sunflower, canola, etc.)
1 Tbs. (15 mL) butter
Half of a medium-sized sweet onion
Approx. 3/4 lb-1 lb (150-225 g) Yukon Gold potato (or a soft, sweet variety)
Approx. 1 lb (450 g) of a sweet potato, cubed
1-1 1/2 cups (240-360 mL) of cooked, pureed pumpkin
Cook potatoes and pumpkin.
2 cups (475 mL) water with 4 Tbs (60 mL) white vinegar
Add as a broth.
Nutmeg (to taste)
1 tsp. (5 mL) thyme
Salt and Pepper to taste
Tabasco sauce to taste
1 cup (240 mL) pureed acorn squash with butter, olive oil, and stevia (no recipe, just done by taste)
Puree everything in a food processor or blender.
2 Tbs. (30 mL) fresh lemon juice
1 pint (2 cups)(600mL) milk (1% or higher is best for creamier texture/flavor)
Last of the broth.
2/3 cup (100 g) chopped yellow bell pepper
2/3 cup (100 g) yellow corn kernels
For texture and flavoring (optional).
Let me know what you think! I hope you enjoy the crisp fall weather and I'll have another tutorial coming soon!
Warm soup and a cuddling blanket,