The first time I made this soup I had my doubts as to whether it would work or not, especially as neither my husband nor I like sweet food. But work it does. The sweetness of the pears blends really well with the pumpkin and while it’s not an everyday soup, it is a great dinner party starter.
This is really a basic zucchini soup. The difference is the addition of 2-minute noodles, which it says to put in before you blend. I think it would be much nicer if you add the noodles after blending – what do you think?
When I look at this recipe all I can think of is Mum’s asparagus rolls, that she made for afternoon teas and suppers. They were much, much plainer than these and although we grew asparagus in our backyard, hers were always made with tinned asparagus spears and definitely didn’t have ham or mayonnaise. They tasted good, but I’ve never had much inclination to make them, think I’d give this ‘updated’ version a go though.
I love soup, especially if it is quick and easy to make like this one. This is a really flexible recipe because, as suggested, you can change the vegetables and I don’t see why you couldn’t change the cheese type as well. Using sourdough or a seeded bread could add to the flavour too. Lots of choices really, whatever you like………….
Seems like winter is approaching fast, especially with Melbourne temperatures dropping to around 12o this weekend, so it must be soup time. Probably my favourite time of the year, although to be honest I can enjoy a mug of soup nearly any time of the year. This recipe calls for minted frozen peas, but if they aren’t available, I sure you could add a bit of chopped fresh mint instead.