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Pumpkin Soup with Tortilla crisps

Pumpkin Soup with Tortilla crisps

Published on August 14, 2015 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 Cups
    • Difficulty Level
Pumpkin from our patch

The young yellow pumpkin from our garden

 

Having managed to successfully get a pumpkin yield out of my pretty pumpkin patch, I wanted to use it in ways where I could squeeze the maximum nutrition out of it.  Made a tasty Indian gravy on two occasions while all the time the words ‘soup…soup …souppp’ kept reverberating in my head. For the longest time the word ‘soups’ meant only one thing to my spouse – ‘fever food’.  So , I hit upon the idea of a Mexican meal. Nothing too elaborate, my yummy fajitas were to be the second course which would make the pumpkin soup the first. Having used the word Mexican , it had to feature some crunch…the tortilla chips and cheddar cheese is a hard to say no to combo. Topped on the soup ,it makes for a little less guilty indulgence  (for me !!! )

My kids on the other hand love soup. Especially when there’s a bit of drama involved. And I make sure that’s never lacking . That’s a small trick to pack in as much nutrition as their tiny bodies can handle ! All mommy secrets that stem from pure experience. No, but seriously , don’t we all love a bit of flounce and flourish  ?! It doesn’t have to be exotic or anything … just that little bit of a special touch. Just a little bit more than a garnish really ! I also love to pull out all my lovely soup bowls. The red lacquer babies are a personal favourite. Filled with a velvety luscious yellow liquid ,they look even more luminous 🙂 My kids have really gotten used to the added bits . So ,when soup is on the menu ,they look first for the little “pile ons” before checking on the actual flavour of the soup. I’ve gotten to enjoy it as well for a different reason. It helps me play around and experiment with complimenting flavours. I’ve  managed to accumulate a sizable  number of  ingredients that are perfect for this sort of thing ! It also adds a great deal to the textural element of the dish. It’s more than just a spoonful of liquid…ther’s a bite , a crackle , a squeak or a pop. The table gets really quiet after each slurp . The tongue picks up on all the drippings and the concentration on that bowl of yum gets really intense. It’s  companionably silent which is something that doesn’t happen often.

Pumpkin soup bright

And… the mother’s little home maker heart goes zippidy do daa zippidy dae !!!!! Grateful for my pumpkin harvest !

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Recipe
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Ingredients

  • Yellow Pumpkin - 1/2 kg
  • Carrot- 1
  • Green chilli- 1
  • Coriander leaves with stalks - 6 sprigs and a few leaves for garnish
  • Onion- 1
  • Peppercorns- 1/2 tsp
  • Rock salt - to taste
  • Bay leaf- 1
  • Tortilla chips - a handfull
  • Cheddar cheese - 1/2 C
  • Dried red chilli flakes- 1/4 tsp
  • Extra virgin Olive Oil - 1 Tbsp
  • Water - 4 Cups

Nutrition Info

Instructions

  1. Wash and dry , the pumpkin , carrot and onion.Dice the pumpkin into even sized pieces.
  2. Peel the skin off the carrot and cut into even sized chunks.
  3. Peel and quarter the onion.
  4. In a pressure cooker , add the water and salt.
  5. Add the carrot , onion ,green chiili,peppercorns ,bay leaf and pumpkin. Tie the coriander sprigs with some string and add it in.
  6. Close the lid ,put the weight on and set on the hob
  7. Let cook until 4- 5 whistles.
  8. Turn off the flame and let cool for about 15 mts.
  9. Check for pressure and remove the lid.
  10. Wait until the veggies are lukewarm. Discard the bay leaf . Set aside the cooked coriander sprigs (snip it into bits).
  11. The peppercorns can be also removed. If you like a spicy flavour , leave it in to be blended.
  12. Blend the pumpkin , carrot and onion with a cup of the stock. Reserve the remaining stock.
  13. Blend to a smooth puree'
  14. Now set a medium sized saucepan on low heat
  15. Add the puree' . Thin it down to your preference with remaining stock. Can swirl in bits of the cooked coriander ,at this stage.
  16. Mix it in by stirring slowly until fully amalgamated.
  17. Turn the flame on low and bring the liquid up to heat. Check seasoning. Add a few dried chilli flakes. Mix in.
  18. Just before serving place the tortilla chips on a slightly greased plate. Top with the cheddar cheese and remaining chilli flakes
  19. Place under a hot grill until the cheese is melted and gooey
  20. Meanwhile ladle the soup into bowls. Drizzle a bit of the olive oil on the top of each serving.
  21. Top with the tortilla crisps and garnish with fresh coriander. Serve hot.

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