By now we are well into Autumn and the last of the vegetables in our garden are ripening and the vines are starting to die, although we've had some brilliant weather the last few days and it gave us a chance to harvest the last few vegetables of the season. Last year, we threw some pumpkin scraps into the compost and used the compost for the garden. Out of nowhere sprung pumpkin plants, everywhere! So now we have quite a bit of pumpkin. So this, is my Pumpkin Soup, with a slight twist.
3 Small Butternut Pumpkins
1 Large Golden Sweet Potato
2 Medium Brown Onions
100g unsalted butter
2 tbs olive oil
2 tbs maple syrup
1L vegetable stock
1 tsp Cayenne Pepper
1/2 tsp Cinnamon
1/2 tsp rock salt
Black cracked pepper to taste
2 tbs sour cream
1. Peel and cube all the pumpkin and potato.
2. Dice onion and put into pot on a low heat, along with butter, olive oil(this prevents the butter from burning), salt and maple syrup. Slowly caramelise the onion. The salt will help draw as much water out as possible, to make the onion caramelise quicker. Do not over cook and burn the onion, remember, low heat.
3. When the onion is soft and has a caramel colour to it, place diced pumpkin and potato into pot and stir through. Let cook for a little longer, again making sure the onion is not over cooked.
4. Pour the litre of vegetable stock in to the pot. I use the Vegeta vegetable stock. A home made vegetable stock, of course would be ideal but what ever suits your taste and amount of time available.
5. Begin to pour in the litre of water, until its just below covering the vegetables entirely.
6. Sprinkle in cinnamon and cayenne pepper and mix through.
7. Let simmer until the pumpkin and potato are soft
8. Use a stick blender and mix thoroughly, you can add in the sour cream while doing this.
9. Add cracked black pepper to taste