Thursday, July 22, 2004

Pure Pumpkin Soup

Over a decade ago I was doing one of those Californian paradigm-shifty seminars in which they were actually trying to explain what a paradigm shift was.  We all had to come up with our own example of a paradigm to demonstrate we understood the concept (and could therefor use it when we explained it to others!). 

I declared that Soup Of The Day could be described as a paradigm.  Everyone wanted to know why - I was apparently being a little obtuse.  I explained that no matter what restaurant or cafe you went into in Sydney, if you ordered the Soup Of The Day, nine point nine times out of ten, you would be served pumpkin soup.  Therefore, everyone naturally knew Soup Of The Day to mean pumpkin soup - it wasn't in fact soup of the day, it was Soup Of Every Day. 

I further explained that Soup of The Day was in need of a major paradigm shift.  Pumpkin soup was available anywhere and everywhere and maybe people were sick of pumpkin soup?  Switching to say, broccoli soup, could be the catalyst for a major transformation in the way people see Soup Of The Day?

Are you with me?  My classmates weren't.  I was banned from using Soup Of The Day as an example of a paradigm.  But I still think it is one! Lol!

1 medium sized butternut pumpkin
1 onion
1 chicken stock cube
3 cherry tomatoes
30g low fat fetta cheese
2 tsp Shoyu soy sauce

1. Place a pot of water on the stove top and bring to boil. 

2. De-seed and skin pumpkin, then chop into one 2cm square cubes.

3. Peel onion and cut into quarters.

4. Drop pumpkin, onion and chicken stock cube into boiling water.  Reduce to simmer and allow to cook for 12 minutes.  The softer your pumpkin is, the better this soup will taste.

5. Remove pot from stovetop and rest on pot stand (or wooden chopping board).  Blend ingredients with a stick blender.  I have to say this is the best way to puree vegetables into soup.  In the past I've put soup into the blender and I never fail to splash boiling hot liquid everywhere and burn myself in the process.  The stick blender is totally no fuss.

6. Return to heat and bring soup to boil again.

7. To serve, place two ladles of soup in soup bowl.  Slice cherry tomatoes in half and float on surface of soup, neatly arranged in the middle.  Don't panic if they sink!  Sprinkle crumbled fetta cheese over top, drizzle Shoyu in decorative circles.  Season with freshly cracked pepper if desired.  And a slice of toast on the side never goes astray!

Note: This soup is virtually fat free and excellent for those watching calories.  Recipe yields five servings, which can be frozen and reheated later.  They'll keep in the freezer for up to four weeks. 

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