Heaven feels like Pumpkin Soup

Today, I am full of holiday cheer.

Holiday cheer, in case you didn’t know, is extremely buoyant. Which is terribly useful just now, considering Scotland welcomed us home with sheets of freezing rain. It’s so dark out I’m not even sure the sun rose this morning.

On days like this, it’s crucial to make little niceties for myself.

Wearing my favourite jumper [even though there is a hole in the elbow].

Putting fresh sheets on the bed.

And most especially, filling the house and my tum with delicious, heartening sustenance.

Today, I invented this with the half a tin of pumpkin* that was wallowing in my fridge.

It’s like a hug in your mouth.

Seriously, so warm. So gentle. With a rough little squeeze for good measure.

While I risk sounding poncy, soup needs a good garnish sometimes.

I don’t go in for thin, brothy, oily nothings. I want full-on, chunky, satisfying things… and let’s face it, porridge textured meals can need livening up on occasion.

While the soup is ultra-mellow and richly wintery, the heat and crunch of the croutons save the day. As some tv chef would say, it kicks things up a notch  – from root veg mash to winter wonderland.

* I had half a tin of pumpkin left in the fridge because I made these for Thanksgiving. They are utterly awesome.

Pumpkin Soup & Spiced Croutons

made for 2

Soup Ingredients

1c           pumpkin [half a tin is fine*]

1            small leek, chopped

1L          [hot] chicken stock

1 tbs      thyme

1 tbs      rosemary

1/3 c     brown rice

Soup Directions

Fry the leek on a low heat in the bottom of a medium saucepot.

Add the pumpkin, stock & spices. Season generously with salt & pepper.

Bring to the boil and then add the rice.

Cover and reduce heat. Simmer for 40 minutes, or until the rice is done.

Spiced Croutons

Make 2 slices of toast

Season with garlic salt and chop into small cubes

Heat a skillet to a high heat, toss in the cubes and 2 -3 tbps of chili oil

Fry lightly on both sides until crispy and browned.

If you’re feeling fancy add a handful of finely shredded cheese, maybe Gruyère, as they cook.

Best eaten on th sofa with slippers on and a view of the Bronte-inspired sky.

One Response to “Heaven feels like Pumpkin Soup”
  1. Hines says:

    Hallluejah! I needed this—you’re my savior.


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