Saturday, 9 November 2013

Letitia's Pumpkin Soup


Hi everyone!
 
It's been a while since I've written, and I'm sorry! I was on vacation in Launceston, Tasmania for two weeks. I really enjoyed my time walking around and sight seeing. It's a gorgeous little town with lots of cute shops and beautiful dining places. Truly worth a visit.

The crisp temperature of Tasmania made me crave soup. Anything more beautiful than pumpkin soup? I was adding and adding bits and pieces to the soup and ended with something beautiful. At the last minute, I decided to share it with you, so I apologise for not having images for each step - you'll be okay!


You will need (for 4 people):

1 frying pan

1 saucepan

1 (Coles) can of pumpkin soup,

2-4 slices chopped bacon/ ham

1 diced brown onion

1 teaspoon of garlic

1 cup chicken stock,

1-2 celery stalks (diced)

1 teaspoons of ground ginger,

2 tablespoons of Clive's India curry powder (optional)

Salt & Pepper



Step 1: Simmer the pumpkin soup

Pour the pumpkin soup in the saucepan. Following the instructions on the can, pour 1 can of water and half can of milk in the saucepan. Simmer until smooth but never boil.

Step 2: Sauté the bacon/ham

Meanwhile, sauté the bacon, diced onions and garlic in the frying pan. Place the chicken cube in boiling water and leave to melt.


Step 3: Mix everything

For the final step, when the pumpkin soup is smooth, add the chicken stock, celery, bacon, onions and garlic to the saucepan. Afterwards, add the ginger and curry powder. Lastly, add the salt & pepper to taste. Leave to simmer for 10 minutes. 

Serve with bread!

Let me know how you like it, in the comments!