I’ve never met a child yet, or adult for that matter, who enjoys every single food item offered to them. Children in particular will favour certain foods over others and simply refuse to eat some things.
As a child, I absolutely refused to eat two vegetables; brussell sprouts….and pumpkin. They were two food items on my list of I-will-never-ever-eat-those!
That isn’t to say that I don’t admire the growing process of pumpkins. There is no more a homely site than seeing a pumpkin vine growing, twisting its leaves, branches and tendrils up and over a backyard garden shed, leaving a newly growing pumpkin or two firmly atop the roof!
Therefore, knowing my lifelong dislike of pumpkins from a first-hand point of view, you can imagine my surprise when my own sister suggested we make up a pan of pumpkin soup for our dinner one night, whilst on an overnight visit to my home!
In my efforts to show myself to be an agreeable hostess (but totally against my better judgement) I agreed on a trip to the supermarket to purchase the required ingredients. There were obviously no stray pumpkins lying around in my kitchen, waiting to be transformed into a pot of soup!
My sister and I worked together, preparing what she assured me I was going to enjoy…..I made no promises to that effect!
By the time my sister began ladling the blended concoction into bowls, I must admit that the smell of this soup wasn’t as bad as I had imagined.
Maybe just a little, tiny, weenie taste….
To cut a long story short, I have enjoyed pumpkin soup from that day to this! I have even ventured as far as baking pumpkin in the oven, along with other vegetables, on nights we have a roast for dinner.
The moral of the story? Never say never…especially to pumpkin soup! 🙂
3 teaspoons butter
1 clove of garlic, crushed
1 stalk of celery, chopped
1 whole butternut pumpkin, peeled and cubed
4 cups of chicken stock
2 teaspoons of finely chopped marjoram
1 bay leaf
Pepper to taste
1 cup of buttermilk or milk
Parsley to garnish
Melt the butter in a large saucepan over medium heat and add the garlic, onions and celery. Cook about 5 minutes, until the onion is soft.
Add the pumpkin, stock, marjoram, bay leaf and pepper. Raise the heat slightly and bring to the boil. Cover the pan and simmer gently for approximately 20 minutes, or until the pumpkin is soft. Remove the bay leaf.
Allow the soup to cool for a few minutes and puree the soup, either in a food processor or with a hand held blender. Return the soup to the pan.
Add the buttermilk and stir through the soup until blended. Heat gently, without boiling. Ladle soup into serving bowls and garnish with parsley.
**Tip** If you wish to freeze the soup for later use, do so before the buttermilk is added. When thawed, heat the soup, add the buttermilk and gently reheat again.