A delicious squash soup recipe! One of the rare reasons why I don't mind the cruel autumn and winter days seeping in is that some delicious vegetables reappear at my local supermarket. Squash or pumpkin for example! Yeah right, you can buy it frozen the whole year through if you suffer from instant winter blues. But nothing is better than the freshest stuff.
This pumpkin dish has such a rich and rather sweet flavor. It's silky smooth and even better than chocolate to crank up your mood if you ask me. Serve this creamy soup with a slice of toasted bread (sourdough is just perfect here) and enjoy your own homemade bowl of frugal delight.
Ingredients for 4 persons
1,7 oz (765 g) pumpkin flesh, chopped roughly
3 cups (720 ml) vegetable or chicken stock
1 small onion
3 garlic cloves
3 tbsp butter
a handful fresh parsley, chopped
2 tbsp salted pistachio nuts, crushed
Roughly chop the garlic and onion and add them together with half of the butter to a large pan.
Melt the butter over medium heat and cook the onion and garlic for 5 minutes until soft. Add the chopped pumpkin flesh and stir well.
Cook the vegetables for 15 minutes over medium heat under a lid. Stir regularly. Add the stock to the pan. Season with a little pepper and salt to taste.
Bring to a rolling boil. Then take the pan off the heat and blend or mix the soup.
Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. You should get a creamy soup.
Scoop the squash soup into bowls. Garnish with the crushed salted pistachios and the freshly chopped parsley. Serve the soup piping hot.