Creamy Pumpkin Soup
Lately I've been just sitting around and waiting. Ok, that's not true. I'm busy as hell, but essentially I'm doing nothing. The preparations for applying for NL visa are taking too long and there's a ton of bureaucratic stuff to be done. I'm still selling my old photo gear, taking exams (because I'm a dickhead who hasn't got his university degree yet), and doing my thing as a program director of a small indie radio you should check out.
I've quit my job today... because I'm optimistic. I plan to go to the Netherlands in February at least on a tourist visa. And it feels kinda weird. This is the first time I've quit without truly hating the job. I'm just... prioritising. I guess.
However, I'm mostly waiting. Waiting for some papers and documents to mate and produce more papers and documents that will be translated into another set of papers and documents and then sent to Amsterdam. And if you're waiting for something and it's raining outside go to a market nearby and make yourself a delicious and creamy pumpkin soup.
Yeah, cooking is a passion of mine. I've pondered about what should be my first recipe here. And while I wanted it to be something glamorous, comfort food decided it will steal the spotlight.
Yes, this is comfort food. It's simple and delicious, it makes you feel warm and fuzzy, it's seasonal and easy to make. Repetitive movements allow you to think about life, and the steam coming from the pot on the stove can blur your windows and it will resemble your mom's kitchen. It always does.
CREAMY PUMPKIN SOUP: THE RECIPE
- some butter
- 1 onion
- 1 pack of fresh soup greens (parsley and carrots)
- 1 organic vegetable bouillon cube (that should add tiny bit of different flavour to your soup; I'm using organic bouillon cube because here in Serbia people are HOOKED on monosodium glutamate for generations, and I'm trying to avoid it)
- 2 cloves of garlic
- up to 1 kg of shredded pumpkin (it doesn't need to be shredded, but since this is a cream soup, you'll want to make the blending part easier)
- Sour cream or yogurt for garnishing
Melt some butter and saute a finely chopped onion. After a while, add some water.
Meanwhile, separate parsley leaves from the roots and leave them aside (fresh herbs come last)! Peal and chop parsley roots and carrots (while thinking about life) and add them to the pot. Pour more water and add a vegetable bouillon cube and garlic cloves. If you have some dried herbs, this is the time to use them. I added dried parsley (never enough of parsley) and nutmeg.
Cook until the greens are soft.
Add pumpkin and, again, some water, and cook until everything is soft and mushy. You're making a creamy soup! In the meantime, write a blogpost about your soup and prepare everything for photographing it.
Turn off the stove and set aside to cool. Salt and pepper to taste. Then, make it creamy using mixer or blender. Transfer it back to the pot, add fresh parsley and reheat if needed.
Serve with... yeah, more parsley and yogurt. And make a cheerfully looking photo, like it's not raining outside.
P. S. If you'll be doing the mixing right inside the pot, please use a bigger one. ;)