I love making creamy soups .You mix vegetables, colors, flavors, textures and you blend them together, add a pinch of spice and the herb that will match. You all know by now a soup starts with olive oil or butter, onions and garlic. As for the cream it can be a liquid cream, coconut milk or just plain. Regarding the broth, I sometimes content myself with just water to cover or if I really need a kick, I will go for chicken bouillon or vegetable bouillon. Lately I am using a powdered vegetable bouillon, I know it is not natural but!! If you have been through the blast of August 4 in Beirut and inhaled weird air, you must say to yourself relax, this won’t kill you. But I still look after my health! I am just more practical and less fussy.
So here is the recipe, I will let you explore it. As for the pumpkin, I always cut it into wedges, place them on a tray, sprinkle the banana shaped pumpkin with coarse salt, a drizzle of olive oil and a pinch of ground pepper. Grill them in a hot oven around 200C and grill them until they caramelize on the edges and soften. The house will smell so good. Then with a big smooth, I just remove the flesh, just to tell you that `I don’t peel the pumpkin before grilling it, scared for my fingers and my time. Scooping it is much easier.
Note that I love collecting pumpkins and just display them here and there in the house. Lately loving the albino variety. So magical!
Easy pumpkin soup
- 1 small pumpkin cut into banana shaped wedges
- 2 carrots cut into rings
- 1 onion
- 2 cm fresh ginger
- 1 medium tomato
- 2 cloves garlic
- 2 tbsp olive oil
- 6 tbsp liquid cream
- 2 tbsp powdered vegetable bouillon or 1 cube
- ground pepper and salt
- pumpkin seeds, fresh coriander to garnish
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
- Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
- Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
- Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
- Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.