WbLL- what boredom looks like...

I've made this soup so many times in the past that I normally do not think when I make it. But this last time, when made it with the intent on posting the recipe to this blog, I had an unfortunate mishap (could have been a sign). When on last stage of the recipe, where you throw the hot soup into the blender to make it creamy and smooth, the lid wasn’t on tight enough and I had boiling hot soup splash on my face, and even worst, in my hair. So my precaution is this: use and immersion blender. If you are going to use a standard blender, either a) make sure that you only fill the blender 2/3 of the way, or b) make sure you have a (REALLY) tight lid. With that said, happy soup making!

Easy Pumpkin Soup

2lbs pumpkin

1 large russet potato (or two small red potatoes works well too)

¾ cup diced onions

3 cloves of crushed garlic

2 tbsp butter

3 tbsp of olive oil

2 tsp of Goya adobo

2 cups vegetable stock

3 tbsp coarse salt

Table salt and pepper to taste

Bring salted water (use the coarse salt) to a boil in a 5 ½ quart pot. Cut pumpkin into large chunks and the potato into half , leaving the skin on (unless you feel like peeling). Place the chunks of pumpkin and potato into boiling water. When the pumpkin’s flesh begins to look transparent and the potato is separating from the skin slightly, remove from the heat, and dump into a colander. Rinse the pumpkin and potato with cold water until it is cool enough to handle. Scoop out the flesh, setting it aside in a bowl, and discarding the skins. In the same pot (unless you have another 5 ½ quart pot lying around), melt the butter and olive oil on a medium heat. Add the diced onions and crushed garlic and sweat until transparent. Add the salt and adobo to the sautéing onions, and then add the pumpkin and potato. Stir with a wooden spoon, just until the pumpkin and onion are thoroughly mixed and then add your vegetable stock. Cover the pot and bring to a boil. Once the soup has boiled, take off the heat. Now it is ready to be blended. (This is the point where the immersion blender is the best, because there is less risk of splatter). Blend the mixture until smooth, the potato is going to act like an emulsifier, so you don’t need to add cream. Once it is smooth it is ready to serve. Makes 4 appetizer sized soup portions or 2 extremely large bowls of comfort soup.

Labels: Savory