As soon as I feel the temperature drop slightly, it’s overcast, and I can pretend it’s winter, the first thing I do is get a pot of soup on the stove. Today I decided it called for Spicy Roast Pumpkin and Potato Soup. Unfortunately, as the day proceeded, it did get brighter and warmer but I wasn’t going to let that stop me, plans had been laid.
This soup is truly delicious, my daughter, Bec, gave me the recipe quite a few years ago and since then it could have been tweaked slightly and feel free to do the same. The amount of chilli, fennel and thyme for example is totally a matter of taste. If you don’t like the heat, tone it down. Some people don’t like fennel, I really can’t understand this, but you can leave it out or substitute something you love. It’s very versatile.
Because you roast the vegetables they develop a slight crust, so when they are blended there may be little flecks of brown through the soup but that is just caramelised goodness. There is no need to chop the onion too finely as you will be pureeing it later. On this occasion I used dried thyme, because my plant had died and there is no way I’ll pay $4 for a bunch of thyme at the supermarket, and it still turned out tasty.