Here is my former Canadian neighbour’s recipe for Smashing Pumpkin Soup.
- 4 potatoes or 2 sweet potatoes (which are better for you)
- 1 onion
- 2 carrots
- some spinach
- 1 half or 1 quarter Japanese pumpkin
- 1 pack of tofu
- lots of fresh ginger
- 2 cloves of garlic
- chicken or vegetable bouillon
- milk (to be used at the blending stage)
Boil all ingredients in bouillon until they are soft enough to go in the blender, then scoop them up, blend them with the milk to make them soupy, and put them back in the soup. Keep boiling until the ginger taste permeates the mixture. If it’s not gingery enough, add more!
Makes A LOT of soup, so be sure to have a big pot handy, or decrease the portions of the ingredients. You can add or delete ingredients as you see fit. The resulting soup should be orange. If you skimp on the pumpkin or carrots, it may come out a rather unappealing green due to the spinach. But if you don’t mind the look of it, never mind about that.
Thanks for that, and for anyone that is having difficulty chopping onions without the tears, here’s an incredibly easy tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.