In one of my old posts I called autumn my favourite season, and October my favourite autumn month. But I don’t recall asking for August to become October, and this August has been very much October-like in my corner of Europe. I’m sure this has its bright sides somewhere, but they are damned hard to see behind the clouds. One slightly less dark side I could find is that pumpkin soup goes really well with this weather.
- 1 Red kuri squash pumpkin (this variety you can eat with skin and all)
- 2 small potatoes (or sweet potatoes if you want everything orange)
- 2 carrots
- 1 large onion
- Juice of 1 orange
- 1 tsp dried thyme leaves
- 2 tsp vegetable bouillon
Cut the pumpkin in half and spoon out the seeds. Make sure you take all of them out, because I’ve missed a couple of seeds once and had to spit them out piece by piece afterwards (there’s a blender involved later in the recipe). Chop the onion and the carrots and fry them in some oil in a large soup pan. Chop the pumpkin and add it to the pan. Pour 1 litre of boiling water (or more, at least enough to cover the vegetables). Add the skinned and cubed potatoes, the vegetable bouillon and the thyme. Cook until the pumpkin in soft. Add the orange juice and using a hand blender, mix the soup into a smooth mass. Be very careful here – the soup has a very high heat content and flying drops can be dangerous (my wife still has marks on her arm from a soup accident years ago). If you want to make the soup look fancy, decorate the bowls with a spoon of crème fraîche or yoghurt, and a parsley leaf.