This weekend my state is having some of its heaviest rainfall in years. I just read in the newspaper that the flooding is the worst in 15 years (not near us luckily). It’s wet. Though surprising not too cold. It’s a weird weather system (for this time of year) that is bringing rain and warmth from the north (i.e. closer to the equator).
So we are kind of hunkered down. Not much point doing gardening or going out. Although I did rush out and tie down my broad beans during a break in the weather because it’s also very windy and I was scared they’d snap. And hunkered down weather is just the right sort of weather for soup. So with another fresh farmers market haul I was feeling creative yesterday. I made a Caramelised Carrot and Pumpkin Soup that received a big thumbs up from Mr Bee (and myself) so I share it with you here.
Caramelised Carrot and Pumpkin Soup:
- 1 tbsp olive oil
- ½ tbsp butter
- 2 onions, finely diced
- 2 sticks celery, fine diced
- 2 medium carrots, grated
- 1 tsp honey
- ¼ of a medium pumpkin, cut in small chunks
- ¼ tsp nutmeg
- ½ tsp cardamon
- vegetable stock to cover
- salt and pepper to taste
1. Heat the olive oil and butter in a pot
2. Sauté the onion until soft.
3. Add the celery, carrots and honey. Sauté, stirring regularly until they brown and caramelise. About 10 minutes.
4. Add the pumpkin, nutmeg, cardamon and enough stock to cover
5. Simmer for 15 minutes, stirring occasionally, until pumpkin is soft
6. Use your preferred pureeing method. I used my food processor. I prefer it when the soup is still a little chunky but you may prefer it extra smooth.
7. Return to heat to rewarm. Add salt and pepper to taste
8. Serve with a swirl of cream, milk or yoghurt. And, if you’ve just been to the farmers’ market, a fennel garnish 😉