Pumkin Soup

Girls and Gays this doesn’t get easier. Live that cottage core life and make some soup this winter.

Ingredients

Makes 4–5 servings

• 1 Butternut Pumpkin (<$8)

• ~50g Butter or 2Tbsp of Olive Oil

• Cooking Cream

• Rosemary (fresh or dry it literally doesn’t matter)

• Chilli Powder / Flakes (optional)

• Salt

• Pepper

• Bread / Croutons (optional)

• Big ass pot

• Ladle

• Chopping Board

• Blender / Blender Stick

Making the Mess - The One Pot Way

1. Peel your pumpkin and slice it open to remove all the guts and seeds. Then, roughly chop up your pumpkin flesh (the smaller they are the faster it cooks). Or you can get pumpkin chunks from the supermarket if you’re lazy. 

2. Add the pumpkins and your butter / oil into the pot to stir fry for 5 minutes (or if you’re super lazy for like a minutes or so).

3. Add water into the pot until the pumpkin is just submerged then simmer on a medium–high heat (adjust accordingly to make sure it doesn’t over boil). Add your rosemary, pepper and chilli powder/flakes. Simmer for 20 minutes with no lid.

4. Make sure to check on the pot to make sure it’s not dry. Top up the water as necessary. After 20 minutes, you should have nice soft pumpkin and the water level should be at about 1/3 of the height of the pumpkins.

5. If you put the whole rosemary stick in - remove it. Then blend the pumpkins. Add water or boil further to get the soupy consistency that you like. If you want to add cream, make sure the pumpkin blend is slightly thicker than soup so that when you add the cream it thins the soup out. Add salt to taste.

6. Toast your bread (or not, I don’t care) and eat!

Making the Mess - The Other Way

1. Preheat your oven to 200 deg celcius. Slice up your pumpkin, ensuring you remove the guts and seeds. In a bowl, season your pumpkin with salt, pepper and chilli flakes / powder.

2. Put your pumpkin onto a baking tray with your rosemary and roast for 20 minutes or until your can mush it with a fork.

3. Peel / slice off the pumpkin skin then blend the pumpkins with 1/2 cup of water. Add water and cream as necessary to get your preferred soup consistency.

4. Toast your bread (I still don’t care if you don’t) and eat!

It’s also pretty good with garlic bread. Now embrace the cottage core and drink your vegetables. Enjoy!