Who would have thought: we are actually getting to the end of the veg box! We got two small squashes to use up today, and the last two beetroots, so I decided on a pumpkin soup with the beets thrown in too, just because. I mean, why not?
Ingredients:
from the box: 2 small squashes, beetroot, onion
from the cupboard: fresh ginger, garlic, thyme, nutmeg, olive oil, stock
How to:
Chop up some onion (I used half a large one) and cook on medium in a bit of olive oil until softened.
Peel and finely slice a piece of ginger (2cm-ish) and 2-3 cloves of garlic, and add to the onion.
Peel and cube the squashes (a bit of a job, that), scrub and chop the beetroot, and add to the pot.
Just cover with stock and let simmer until the veg have just softened - 30 mins, or maybe a bit longer (the beetroot takes more time to soften).
Roughly mash the veg into the liquid (or purée if you prefer a very smooth soup), season with salt, pepper and a pinch of nutmeg. Sprinkle some thyme on top (coriander works well too).
Serve with crusty bread.
A dollop of sauerkraut to add some zing or a drop of chilli sauce for extra heat go very well here.
Variation: Add a small tin of coconut milk for extra creaminess.
Confession: The beetroot really takes longer to cook to the point of tenderness needed to mash evenly, we ended up with lumps of beetroot in the soup (not something that really bothers me though). I had not made pumpkin soup with beetroot before, but the ruby colour of this combination is just amazing!
