The season of soups is well underway. I have added a light pumpkin soup to the collection of soups on the blog. And, once again, I wonder how I keep missing the one I do most often. Last time was a week ago when some neighbours came for a cup of tea and stayed for dinner, that soup was ready in 20 minutes: 1 leek, 2 carrots, two potatoes cooked in water with a little salt, mix and serve!
How you serve the soup will probably depend on your cultural background. In the Mediterranean area, the soup will likely be served with olive oil. In the northern part of France, soup is more likely to be served with a dollop of creme fraiche (sour cream will do her in Australia). Here and there, you will also find additions of grated or shaved hard cheese (gruyere/parmesan) and cracked pepper, which I like.
Light pumpkin soup
There are so many ways with pumpkin soups. This one is not as thick as your traditional pumpkin soup recipe. This is thanks to the zucchini, it lightens the texture and cuts a little the sweetness of the pumpkin. An onion slightly browned at the start brings in additional flavours.
The soup recipe is HERE. And if you wonder how to make great sourdough baguettes, check HERE.
Other soups already on this blog
Beetroot & ginger soup.
The colour is quite something! I like serving it as a small entry, not so much a main. Recipe HERE.
Chestnut soup
That soup is not exactly a classic, it is a great way to taste the flavours of autumn. Very much worth preparing those chestnuts! Recipe HERE.
Turnip Soup
If you want to try something different, try this turnip soup. Turnip is most often used in casseroles and big pots. Recipe HERE.
Of course, there has to be a few sweets…
There have been apple started, pear chocolate flans, cakes, brioches, croissants, chocolate souffle, and the list goes on. Taking a photo can be challenging. Here are a few.
