Pumpkin 'n Garlic Soup with Lemon Olive Oil Swirl

When I first started teaching a student told me a story which stuck with me for ever after. She and her brother had a French mum and an English Dad and for that reason they were bullied and told repeatedly that they stuck of garlic. Until the day, her brother decided to chew a whole lot of garlic cloves before going to school and breathed on all the bullies. No mention of garlic, was ever made again.

I never queried the moral of that story as I fixated on the fact that not all French like garlic. I for one don't mind it cooked but I'm not a great fan when it's raw.

If I had the choice of passing one of the many soups, from this blog, to the next generation, this recipe would certainly be in the top 10.  It's healthy, filling and right for the winter nights.
For these reasons, I link it to the #InheritanceRecipes themed Fresh Starts and hosted by Margot's Coffee 'n Vanilla

Pumpkin 'n Garlic Soup with Lemon Olive Oil Swirl

For 2
  • 1 to 1.5 pounds (500 to 700gr) Pumpkin peeled and diced
  • 6 to 7 garlic cloves (leave them whole or peel them your choice)
  • lemon virgin olive oil to serve
  • salt and pepper to taste
  • enough bouillon (I use Marigold) to cover 3/4 of the pumpkin

  • Method
    Using a medium pan put all the ingredients bar the oil in the pan
    Bring to boil, reduce the heat and cook for 25 minutes or until pumpkin is tender
    Leave it to cool for 5 minutes before transferring the vegetables to a blender with the bouillon. How much will depend on how thick you like your soup
    Serve with a drizzle of good Lemon Virgin Olive Oil. I've used Pomora

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