Pumpkin Soup

From now on I declare it officially autumn. It's time to eat soup in the evenings, stay home with pyjamas till noon on week-ends, going to movies, walking around the city and stopping for a steaming cup of coffee and reading a brilliant novel... After all, it's time to return to old habits and eat comfort food at home.

Although it is still indian summer in Turkey ( called "pastırma yazı" in turkish, meaning literally salami summer ) for me fall begins in november. 

Soup is my all times favorite comfort food. There is this gingered chicken broth and noodle soup that we are cooking quite often with my beloved which this year already took over the adored lentil soup's thrown. But those two recipes will come another time. Today it is pumpkin soup.

I tried pumpkin soup in various places quite a few times so far and kept telling my self to do it. I've been collecting recipes, making plans, thinking of special occasions where I can make it and finally I have decided to have pumpkin soup for our traditional Christmas dinner ( which as you can understand is itself nothing but traditional). And once the decision was made I started the trial runs. 

After careful considerations I picked the recipe form "le cook book" (or for those of you who prefer the original english version "The soup book" ).

I modified the original recipe a little bit. First of all I have not used the fried sage leaves ( for two reasons: I happen to not have fresh sage leaves at home at all moments and also I was not quite sure that crispy leaves on top of my soup will be good).  Second modification was the curry which suited elegantly the sweetness of pumpkin.

Ingredients

1kg of pumpkin, peeled and deseeded

2 small potatoes, peeled

1 knob of butter

2 tablespoons of olive oil

1/2 tablespoon curry 

ground black pepper

salt

Chop the pumpkin and the potatoes into small cubes and stir them in a large pot for about 5 minutes. Add boiled water ( or better vegetable broth ) and cook until the vegetables are tender. Use a hand blender to blitz the soup until you have a silky consistency. Season bit by bit by salt and pepper while tasting and add the curry.

PS: You can freeze this soup and have it in your freezer for lazy nights up to 3 months.

Bon appétit!!