Thursday, 29 August 2013

Pumpkin Soup by Margaret Fulton and Good Books: 'My Grandma's Kitchen' by Louise Fulton Keats

I'm sneaking in one more winter soup before Spring arrives in a few days.

Butternut pumpkin is our favourite pumpkin. Its nuttiness and sweet taste is perfect for roasting, salads, and of course soup.

I came across this particular recipe in Louise Fulton Keats' cookbook 'My Grandma's Kitchen'. Louise, a food and nutrition writer, and Le Cordon Bleu graduate, wrote the story together with her well known grandma, Margaret Fulton. It is inspired by Louise's memories of cooking with her grandma in her Grandma's kitchen. There is a story alongside the recipes which gives the reader an insight into Louise's cooking with her grandma. It's written with lots of rhythm and rhyme, great for children, which makes it enjoyable to read and easy to remember. On returning the book to the library I think my daughter and I could remember almost the words. The pictures are attractive, colourful, and playful. The endearing pictures of Lulu and her brother Harry have us turning the pages to find out what they cooking next! It is a very lovely read.

I've made this recipe a number of times now and have decided that this is the pumpkin soup recipe for us. It's delicious, filling and tasty - perfect for the colder days.

"This is beautiful!" says my husband. He likes the bacon bits,
which are not completely blended.

Best Pumpkin Soup
30g butter
1 brown onion, chopped
2 cloves garlic, chopped
3 rashes free-range bacon, rind removed and diced (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1kg pumpkin, peeled and roughly chopped
4 cups chicken stock
1/4 cup cream
salt & freshly ground black pepper
2 tablespoons snipped chives, to garnish (or you can use parsley or coriander leaves)

1. Melt the butter in a large saucepan over medium heat and cook the onion, garlic and bacon for 3-4 minutes, or until the onion is soft.
2. Add the spices and fry gently for 1 minutes.
3. Add the pumpkin and stock. 
4. Bring to boil and simmer, covered, for 20 minutes, or until the pumpkin is tender.
5. Cool slightly and puree in several batches in a food processor or blender (or you can use a hand-held stick blender in the saucepan). 
6. Return to the saucepan, stir through the cream and gently reheat.
7. Season with salt and pepper to taste.
8. Ladle into serving bowls and garnish with herbs.
Serves 4-6

Serve with hot buttered toast.

'My Grandma's Kitchen' is a gorgeous storybook to gift to a pre-schooler or young child who is eager to get into the kitchen. The recipes in this book are designed for children so they are familiar and easy to follow.


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...