I looked at the right corner of the screen of my computer to check the time, was shocked it was almost 8.30PM. Should have listened to the rumblings in my tummy. Ignoring them when your fridge is free of leftovers (happens sometimes in the Escapades household) is a sure indication that I may have succumbed to some jelly or whipped cream that was leftover from my desserts class on the weekend.
I have not been going to the gym for over 2 months for various reasons. This means that I am trying (in vain) to atleast eat right.
I knew we had a wedge of pumpkin and a few sprouting potatoes in the vegetable crisper. I sprung into action and whipped out my trusty peeler and tiny 11/2 litre pressure cooker.
Pumpkin – Potato and Fried Garlic Soup (serves 2)
Yellow Pumpkin 1 cup (remove the skin, seeds and membranes, chop into chunks)
Potato 1 cup (peel the skin and chop into chunks)
Garlic cloves 2-3 (peel the skin and slice finely)
Extra Virgin Olive Oil 2 teaspoon
Salt and freshly ground pepper to taste
Heat a pressure cooker till quite hot. Add a teaspoon of olive oil and sliced garlic. Sauté till the garlic turns golden and almost crisp.
Add the cubed pumpkin and potato and pumpkin and toss around till they are nicely coated in the oil. Sauté for 2-3 minutes. Add 2 cups of hot water and put the lid onto the pressure cooker. Cook for 3 whistles and take off the heat.
When the pressure releases, put everything into a blender jar and whiz till the vegetables get puréed and you have a nice thick liquid.
Return to the pot, heat through but do not boil. Add salt to taste and freshly cracked pepper.
Dish out into serving bowls, garnish with the remaining olive oil and serve hot with crusty bread on the side.