The one great thing about the cold-snap we’re having here in wee Paris is that it makes me want to slow down, cozy up with a good book and eat. Which means more time put aside to spend in the kitchen lickin’ fingers and keeping warm next to the stove. Freezing temperatures are looking up these days my friends, and it starts with this here soup. Made in a pinch, smooth as silk and full of flavor, color, beta carotene & immune boosting properties (which we can all use a bit of in the winter), it’ll have you reaching for your woolies and favorite blanket in no time. Serves 4.
1 medium pumpkin – gutted, peeled and cubed (large chunks)
2 cups peas (frozen peas are great)
2 sweet potatoes (peeled & cut into chunks), 1 shallot, 2-3 garlic cloves, basil leaf & thyme
4 tbsps. olive oil, water, salt & pepper
Peel the garlic and shallot, slice ‘em up and simmer for 5 minutes on low heat with 4 tbsps. of olive oil. Bring the heat up to medium and add 2 liters of water to your pot. Add to it the pumpkin and sweet potatoes cut into chunks, salt, pepper (to your liking) & herbs. Cover your pot and let cook for 20 minutes or until the pumpkin and sweet potatoes are soft. Let stand to cool before pouring the batch into your blender (DON’T FORGET: remove your herb bouquet before blending!) and blend first on a low-medium setting, then blending it on high speed for 30 seconds to reach a silky smooth consistency. If you opted for frozen peas, put them into piping hot water to defrost before adding them to the blended soup. Serve with toast, crackers or my personal favorite, toasted sprouted black olive bread.