The other day we made a delicious lunch of creamy pumpkin soup, served with a dollop of sour cream, homemade bread and a side of small falafel patties (themselves served with curry ketchup and hummus dips). This sounds like an interesting combination, I know, but it was really delicious and was just what the doctor ordered on such a wintry day! We were also just pretty broke last week and were glad to have made such a yummy yet economical meal! The recipe below kept 3 people satisfyingly full with soup for around 3 lunches. If you want extend this recipe slightly if times are tough, or you have lots of people to feed, or you just want to freeze some for another time, then you could add half a cup of rice just after you add the water, and then additional water after that as necessary. This will increase the volume of soup produced without making it watery.
500g diced pumpkin (we used butternut)
6 cloves garlic
1 teaspoon salt
1/2 cup milk
1-2 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon smoked paprika
a few grindings of black pepper
- In a pot, fry the garlic and cubes of pumpkin in oil for around 10 minutes, or until slightly browned.
- Add the rest of the ingredients and top up with enough water to barely cover the pumpkin.
- Simmer for 20 minutes, or until the pumpkin is soft.
- Blend with your favourite kitchen contraption (we used a hand-held stab blender) until smooth. Taste and adjust seasonings as necessary.
We served this with:
- Homemade bread: using water instead of beer, and with about 4 tablespoons of honey added to the ingredient mix. The loaf tasted best with the soup when cut into generous sized slices, toasted and lathered with butter! It added a lovely and sweet element to the meal that was really wholesome and delicious.
- Falafel patties: using a commercial falafel mix mixed with water, left to sit for a while, then formed into small balls and fried on either side.
- Hummus dip: using tinned hummus, mixed with a little tahini and water.
- Curry ketchup dip.