It has been a while since I have showed you what cooking has been going on over here. So let us just change that and have a glimpse into this wonderful pot of soup!
Since Peter and I usually eat a homemade dinner together when we see each other, I have many occasions to cook for two now, and have started to make dishes with several servings more often – before I only did that when I cooked in advance for myself, to save time. Also, I have observed that my evening cooking has become more elaborate and usually involves a couple of dishes prepared in several pans and pots, while I used to just throw everything into a single pan when I was still on my own. It is funny how I am motivated to put more effort into cooking since it is not just for myself anymore. Cooking and sharing homemade dinners has become a dearly celebrated ritual which I heart a lot.
Although it happens that Peter and I just grab a pan each and throw our individual stuff into it, we actually like better to have a preferably large overlap in what we eat for dinner. However, our diverging food allergies limit this overlap to vegetables and legumes mostly. Sounds saddening? Well, not when such intersection dishes look like this yummy carrot and pumpkin soup! Tammy kindly encouraged me to share the recipe when I mentioned it in my reply to her wonderful pumpkin and cilantro cream soup recipe.
HERBED PUMPKIN AND CARROT SOUP
- butter or oil
- 1 tsp fresh gingerroot, peeled and finely chopped
- 500 g (1 lb) winter squash (I used kuri squash), seeds removed and cut into pieces
- 500 g (1 lb) carrots, peeled and cut into pieces
- 1000 ml (4 cups) water
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 2 tbsp dried chives
- 1 tsp dried tarragon
- 1 tsp dried basil
- 1 tsp dried lovage
- salt to taste
- pepper to taste
Heat fat in a large pot. Add the ginger and roast until fragrant, then add pumpkin and carrots. Roast the veggies a little while stirring. Add the water, put the lid on, and heat until the water is boiling, then cook at reduced heat for about 20 minutes. Add the spices and herbs and let the soup cook for another couple of minutes. Blend the soup using a hand blender, or portion-wise in a big blender, then serve and enjoy.
This soup has a wonderfully sweet taste coming from the vegetables. I like to pour it over a bowl of chopped fresh tomatoes and roasted fish or legumes, like a kind of sauce, but it also tastes good on its own. Leftovers will stay fresh for a couple of days when put into an airtight container and kept refridgerated.
Do you have a dinner ritual? Are there any dishes you particularly like to make for your partner or friends and yourself?