When I was in Grade 6 (so about 11 or 12 years old) I did a cooking class during my school holidays. I remember loving it, and being so keen to teach my family what I had learnt (I only remember 2 of the recipes, but have the little booklet, with grubby finger/food marks on it at home in my recipe book). One of the recipes was Butternut Soup. It’s hands down the most delicious soup in the world, and my mom and I use the recipe to this day. Pumpkin soup is obviously somewhat different, but I imagined it would be a similar kind of concept (which it is). The recipe for the soup I made can be found here, courtesy of my friends at 196 Flavors.
I must be honest and say that I’m not 100% sure of the legitimacy of pumpkin soup having originated from Botswana, but I’ve decided to be a bit of an ostrich and just ignore that possibility. It’s Winter now in SA, and soups are ideal. Pumpkin is an acceptable alternative to butternut on a low-carb diet (not that I’m specifically following it, as nearly every day is a cheat day!), and it felt appropriate to go ahead and make it.
It was really delicious if I do say so myself. I can’t fault it at all. The only thing I can fault is my failed attempt at a ‘swirl of cream’ at the end, which as you can see, makes the soup look like ProNutro. Either way – I’m very content with the finished product. I didn’t have any bread with it, but I’m sure it would be ideal with some sort of dipping roll (any carb really – the cravings are real!)