Sunday 16 August 2020
Years ago, I saw an interesting soup at Woolworths ... butternut & orange. It was absolutely delicious. Found a recipe online, made it and became one of our favorites.
For lunch we braaied steak (for Hein) and supposedly 'port marinated' chicken wings. I couldn't taste the spices or port, but it was good. With some of them left over, I removed the meat and used that as a topping for our pumpkin orange soup.
Funny thing about soups, you cook pieces of pumpkin and orange till they're soft and then you blend it. And this sublime creamy smooth soup appears.
PUMPKIN & ORANGE SOUP
1 onion
5ml mixed vegetable spices
2 sticks of cinnamon
100g carrot, finely sliced
700g butternut/pumpkin, peeled and cut into blocks
500ml orange juice
450 ml vegetable stock
In a large pot, fry the onion in a little oil until softened. Add the spices, carrot and butternut and cook for another 5 min. Add the orange juice and stock.
Simmer until the butternut is cooked through, about 30 min. Puree until smooth and serve with toppings.
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