The liquid meal invented for all those who simply cannot be bothered chewing and/or have no teeth.
I kid, I kid.
If you are interested the real definition is:
I'm sure you were interested. ;)
As a kid I loved tomato soup. In fact I think I had a fetish towards tomatoes in general. I mean, I didn't now too many other kids who spread tomato sauce on their pancakes...
Any who- tomato soup was my jam and I loved it- thereby sticking only to tomato soup because it was the best. End of story.
Thankfully I grew up (slightly) and grew out of all things smothered in tomato sauce and even tomato soup! *gasp* Now I find it way too acidic? Astringent? Sour? Something like that... and instead I found a new love. A love that could be boiled and pureed and created to the same consistency of my previously beloved tomato soup. A love that is so sweet, yet not overpowering and so unbelievably creamy (something tomato soup just couldn't seem to manage). Any guesses?
1/4 red/brown onion chopped
1 heaped teaspoon garlic
1 teaspoon freshly grated ginger
1 tablespoon olive oil
460g pumpkin + parsnip (whatever ratio you want to go- I pretty much did half and half)
Ground cinnamon (to prefernce- I probably use a lot more than most people- 1/2 teaspoon probably more)
Ground cumin- 1/2 teaspoon
2 cups water
Nutrional yeast (optional)
1 x 125g tin mixed four beans (or just 1/3 cup drained chickpeas)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
Lentil flour flat bread:
Heaped 1/3 cup lentil flour (can sub in chickpea flour/ any other flour)
1/2 tablespoon olive oil
2-3 tablespoons water (keep adding if necessary)
1. Preheat oven to 180 degrees celisus. Line a tray with baking paper.
2. Place the chopped onion, minced garlic, grated ginger and olive oil in a heavy based saucepan and heat on medium heat. Continue stirring every so often until the onion turns translucent and the mixture is fragrant (around 10 mins)
I added in some cracked black pepper at this point
11. Transfer to bowl (or mug :) and topped with crispy oven baked beans:
Beautiful creamy pumpkin and parsnip soup topped off with some deliciously spiced beans with a side of lentil flat bread for dipping and dunking. It doesn't get much better than this guys!
What about you?
What was your favourite soup as a kid?
Has it changed now you're older?
Pumpkin soup? Yay/ nay?
That's it from me today folks! I hope you have a lovely and relaxing Sunday and maybe even slurp on some delicious pumpkin soup! Bye friends!! :D