National Blog Posting Month

Soup Recipe Saturdays!

During NaBloPoMo I'm posting a soup recipe every Saturday. Got any good soup recipes?

Permalink Reply by Shelley Pardy on November 2, 2007 at 5:48pm: In the fall I cook and puree pumpkin and freeze it in 1 or 2 cup portions. I make this soup throughout the year but it's a tradition to make it on halloween night and to eat with a big loaf of fresh artisan bread from the corner (Montreal style) bakery.

Cream of Pumpkin Curry Soup

3 Tablespoons butter
1 cup finely chopped onion
1 clove garlic, finely chopped or grated
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon red pepper flakes
3 cups of soup stock (broth, or water)
2 cups of pureed pumpkin (homemade or canned)
1 cup (or just less than, to taste) blend cream (half and half cream)
sour cream, toasted sesame seeds, chives/green onion - OPTIONAL GARNISH

1. Melt the butter over medium-high heat. Add onion and garlic and cook for 3-5 minutes. Stir in curry powder, salt, coriander and red pepper flakes and cook for 1 minute. Add soup stock and bring to a boil.

2. Reduce heat to low and cook, stiring occasionally, for 15 to 20 minutes.

3. Stir in the pumpkin and blend cream and cook for 5 minutes or until heated through.

4. Blend the soup using either a hand blender, regular blender or food processor. I use a hand blender.

5. Garnish, serve and enjoy!; ▶ Reply to This

Permalink Reply by Cam Dunson on November 2, 2007 at 6:40pm: Yes, I will be posting lots of soup recipes this month. I'm in the southern hemisphere, but most of my readers are in the northern hemi. I cook lots of soup May - September, but always forget to post the recipes when my readers need them. I'm looking forward to NaMoBloPo for just that--a reminder to post those pesky soup recipes that've been in my to-blog list for a year now!; ▶ Reply to This

Permalink Reply by Alison on November 2, 2007 at 10:05pm: I'm in love with soup. Can't wait to see what you've got!; ▶ Reply to This

Permalink Reply by Alison on November 2, 2007 at 10:04pm: Hey Shelley! You are not going to believe this but this is almost the exact duplicate recipe I'm planning on posting tomorrow! Instead of the red pepper flakes, I use cayenne pepper. I made it last Saturday and it was fantastic! I'm really tripping out right now. Anyway, it's a nice thick soup, perfect for autumn and scarry nights. :) We ate it in a bread bowl but it would have been better in a regular bowl and dip the bread. The bowl got way too soggy. Have you got any other pumpkin soup recipes? I've got a one with cashewes and spinach although I have not made it yet.; ▶ Reply to This

Permalink Reply by Shelley Pardy on November 3, 2007 at 5:35pm: Hey Alison,

I have one other pumpkin soup recipe that I just tried a few weeks ago and we thought it as good so I think I will make it again. Oh, and I'd love to get that pumpkin, spinach and cashew recipe you have - I love spinach too.

Pumpkin Soup (Fijian recipe)

INGREDIENTS
2 Tablespoons butter
1 onion, finely chopped
1/2 teaspoon fresh ginger, finely chopped
2 cups pureed pumpkin
2 cups stock or water (use 3 if too thick for taste)
2 cups coconut milk
1 Tablespoon fresh coriander or parsley (I used coriander)
salt and pepper, to taste

DIRECTIONS
1. Put the butter in a medium-high heat saucepan. When it mets add onion and ginger for 2-3 minutes.
2. Add pureed pumpkin and stock. Bring to a boil and then let simmer for 15-20 minutes.
3. Add the coconut milk and gently reheat the soup BUT MAKE SURE that it does not boil.
4. Season with salt and pepper, and garnish with coriander or parsley.; ▶ Reply to This

Permalink Reply by Alison on November 5, 2007 at 10:28am: Sweet Potato Soup (Pumpkin can be substituted)
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
Salt & pepper
Dash thyme
1 cup cashews (split in half)

Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft.
Makes 6-8 servings.

My Chickpea recipe calls for spinach, not this one. Sorry if I got your hopes up about the spinach.; ▶ Reply to This

Permalink Reply by Laquet on November 2, 2007 at 11:20pm: I am a soup-aholic and tomorrow I'm making lentil and bacon which will then translate into my lunch for the week. You want the recipe?; ▶ Reply to This

Permalink Reply by Alison on November 3, 2007 at 8:45am: Yes! I do not have one lentil recipe! Thanks!; ▶ Reply to This

Permalink Reply by Laquet on November 3, 2007 at 9:41am: Ok ... an old recipe of my grandad's who was of irish extraction BUT was also a cook for BP on oil tankers so travelled the world over - his borscht and chicken mulligatwny were out of this world.

1 knob butter
1 clove garlic, finely chopped
1 med onion finely chopped

Melt butter and saute garlic and onion for 2-3 minutes without colouring.

6 oz red lentils
2oz split peas
2 tbsps tomato puree

Add to frying onions and cook for 2-3 minutes, stirring all time to prevent sticking.

2 pints veg stock (I use Marigold bouillon, grampa probably made ham stock)

Pour in stock and simmer for 20-25 minutes until lentils are soft.
Process with a blitzer until desired consistency.

60z carrots, peeled and finely diced
4 oz (or so) of lardons, fried until golden and crispy and then drained

Add carrots, simmer for 5 minutes; then add lardons and simmer for 7 -10 minutes (until carrot is tender).
Check seasoning.
Sprinkle with fresh parsley to serve.

Grampa's was more haphazard, this has had 10 years of gussying and is delicious ~ enjoy!; ▶ Reply to This

Permalink Reply by Alison on November 4, 2007 at 7:36am: Thanks Laquet! Can't wait to try it!; ▶ Reply to This

Permalink Reply by The Yummy Mummy on November 5, 2007 at 6:33am: You guys are great!

It is a perfect soup day here in NYC and I'm trying one of these soup recipes today. Thanks for making me inspired and hungry.

I'll post tomorrow and let you know how it went.; ▶ Reply to This

Permalink Reply by Flower Child on November 6, 2007 at 3:39pm: I made a martha stewart mushroom soup that was great - didn't use all the cream it called for. served that with a side of baquette and goat cheese toasts. also made the la madeleine tomato basil soup - any number of websites have it. serve that with a side of cheddar grilled cheese sandwich on homemade sourdough herb bread. oh heaven. looking for more good soup recipes for winter.; ▶ Reply to This