You know, a while ago, We harvested all of our pumpkins. A few days ago, we cut the 1st of our Musque de Provence pumpkins open. The smallest one was this beauty!
n total weight, this French pumpkin was 5 kg 553 grams! Ooh yes. The peel was very thin & the flesh looks like the inside of a lovely melon. The flavor is more sweet-like then any other pumpkin we grow. You know that we grow butternuts & Uchiki Kuris. Just look again at that beautiful inside. So, I had some leftover veggies in my fridge that I had to use up so I created this lovely healthy soup with a twist!
Step 1: Gather Your Ingredients!
Recipe: For a whole lot of soup
100 gr = 1 big long red sweet pepper cleaned, pits & white bits removed, cut up, weighted when cut up
1 medium white onion, peeled & cut up —- there is no need to cut up fine because it all is going to be mixed later 2 fat cloves of garlic, peeled & cut up—- there is no need to cut up fine because it all is going to be mixed later 820 gr (5 cups + 1/2 cup) Musque de Provence pumpkin: peeled, treads & pits removed, cut up into chunks
320 gr ( 5 cups) cleaned, washed, pad dry, leeks, white & green parts cut up
2 teaspoons ground garam masala. In my garam masala there were these ingredients: ground cardamom, ground cinnamon, ground black pepper, ground nutmeg & ground cloves
black pepper: 25 grins
Himalayan pink salt: 20 grins
a fruity extra virgin olive oil
1500 ml of a hot vegan gluten-free stock
Step 2: Method!
Take a soup pot & add some drizzles of a fruity oil to it. When hot, add chopped garlic, onion & pepper chunks. Fry for about 5 minutes, stirring often. Now, add chopped pumpkin, 2 teaspoons of garam masala, about 10 grins of black pepper & about 10 grins of pink slat. Stir with a large spoon. Fry for about 8 minutes or so, adding more oil if you need to.Now, add chopped leeks & fry for about 5 minutes. Add hot stock & bring to the boil. Place fitted lid on & cook until veggies are cooked through. It took me 10 minutes. Check season one last time. I added 15 grins of black pepper & about 10 grins of pink salt. Mix with an immersion blender & serve! :)
You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/11/16/sophies-pumpkin-soup/