Today is my first attempt at food styling.
Its Pumpkin soup with some home grown mung bean sprouts. (Yeah I was a little low on the soup, I decided to photograph it AFTER I had eaten it for dinner so this is leftovers!)
Pumpkin soup is one of my favourite easy to make meals and it seems a good time to share the recipe.
Approx. 250g Diced peeled pumpkin (I used butternut but you can use any type)
1 large or two small onions, diced
1 or 2 garlic cloves, finely diced
Vegetable or chicken stock
1 Tbsp Olive oil
Cumin- a pinch or to taste
Oregano- a pinch or to taste
Rosemary- a pinch or to taste
Cream or evaporated milk
Heat the oil in a large saucepan.
Add the onion and garlic and cook until soft.
Add the diced pumpkin and stir.
Add enough stock to just cover the pumpkin and onion.
If you are adding the herbs, add now.
Simmer uncovered until the pumpkin is soft.
Blend with a stick blender.
Your delicious pumpkin soup is now ready!
For a really creamy soup stir in some evaporated milk or cream just before serving.
This soup is also really yum with some pumpkin replaced with carrot.