Johan Briedé – Pumpkin Soup

Johan Briedé – Pumpkin Soup

Made with odds and ends from the bottom of my crisper, this soup can be easily adapted to suit whatever you may have on hand. You could add a few potatoes, or tomatoes or even a few peppers. The chipotle chilies lend a bit of smoky spice to what would be a rather sweet soup because of the pumpkin and the carrot. The soup freezes well and delicious when topped with some roughly chopped nuts for a bit of texture and a bit of feta cheese for the sharp tang against the creaminess of the soup.

Ingredients

  • Made with odds and ends from the bottom of my crisper, this soup can be easily adapted to suit whatever you may have on hand. You could add a few potatoes, or tomatoes or even a few peppers. The chipotle chilies lend a bit of smoky spice to what would be a rather sweet soup because of the pumpkin and the carrot. The soup freezes well and delicious when topped with some roughly chopped nuts for a bit of texture and a bit of feta cheese for the sharp tang against the creaminess of the soup.
  • oil on canvas, 53 x 95.5cm, Private collection
  • Johan Briedé was a Dutch artist and graphic designer. His career was spent producing illustrations for various magazines and publications in the Netherlands. By the end of his career he produced around 130 bookplates in addition to the numerous drawings, paintings and etchings he completed. He was interested in the work of Vincent Van Gogh whose influence is evident in the work above, Still Life with Pumpkins. The short staccato brushwork is similar to the technique employed by Van Gogh and bright palette is reminiscent of his Arles paintings.
  • {Pumpkin Soup}
  • Yield: serves 8
  • 1/2 red onion
  • 1 brown onion
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 carrots, sliced
  • 5 stalks of celery, sliced
  • 1/4 cup dry white wine
  • 3 cloves of garlic, crushed and sliced
  • 2 chipotle chilies in adobo sauce + 1 teaspoon of the sauce
  • 1/2 teaspoon dried oregano
  • 1.5 litres of chicken stock
  • 3 bay leaves
  • 200 grams pumpkin, chopped
  • 250 ml sour cream
  • to serve:
  • roughly chopped pistachios
  • fresh parsley
  • sliced baguette with feta
Read the whole recipe on Feasting on Art