Pumpkin soup

 

After so many years of procrastination, I finally bought a stick hand mixer! I can't believe it's taken me to so long and now, I am totally in love with it! How did I survive without it before?

Here is a lovely pumpkin soup which was one of the first things I made with my new kitchen gadget.

I made it using a chicken stock base. Chicken stock is so easy and cheap to make - why buy it?

I used two chicken drumsticks (remove skin and fat) to start the stock - browned it in the large saucepan with chopped onion and garlic. Added some celery and dried herbs (parsley, basil, oregano and pepper). Then filled it with a litre of water. Bring to boil and then simmer for an hour or so (or at least 40 mins) - the more the tastier. Remove the chicken thighs and take the meat off (should be falling off by then) and put the flesh back into the stock (throw the bones out).

Add some chopped Japanese and butternut pumpkin, potato, more celery and onion in the stock and simmer for another 20 mins or until everything is soft. If you want a deeper flavour, try roasting the pumpkin if you have time. Turn off the heat and allow to cool for a little bit and then chuck in the handmixer and wizz until smooth. Turn up the heat to bring back to boil before serving.

To serve, added a dollop of plain yoghurt, almonds, seeds and parsley. Try toasting some wholegrain bread and dice as a healthy crouton alternative.
Delicious as is and even more delicious the next day!