I don’t think so, I probably wouldn’t eat it on a 40 degree day, but i definitely don’t think that we should have rules where you can’t eat soup in summer.
I made this lovely pumpkin soup on the weekend.
Its an old recipe of my mothers, and making it is easy as pie…
Pumpkin Cream Soup
1 medium onion, chopped
2 bacon rashers, chopped
1 litre (4 cups) chicken stock
¼ cup cream
- Remove skin and seeds from pumpkin, cut into small even pieces.
- Melt butter in large saucepan, and onion and bacon, stir constantly over heat until onion is soft.
- Add pumpkin to pan, then stock, bring to the boil, reduce heat, cover and simmer for about 30 minutes or until pumpkin is tender.
- With a hand held blender blend until smooth.
- Stir in cream.
Serve with crusty bread and garnish with a small amount of chives and a swirl of cream.
Go on, make it tonight.