settled on pumpkin soup for lunch. It was ok, but for 14 bucks for a bowl of soup and 2 pieces of multigrain bread I can probably make it at home cheaper and have more serves.
I don’t know, pumpkin isn’t too expensive on special. Chicken isn’t too bad when drumsticks are on special.
A poor soup is still pretty cheap. But a fancy one with tons of ingredients? absolutely.
For pumpkin soup I follow Margaret Fulton’s recipe which is onion, pumpkin, bit of flour, stock, warm milk and butter. Toppings: cream or sour cream, chives, coriander, chilli or bacon. For extras: potato, cumin, nutmeg, thai curry, ginger, garlic etc. I rarely use butternut. I use whatever pumpkin is the cheapest.
The price of soup is outta control! I paid $15 recently for a very average minestrone (honestly, the canned one’s better). Always wanted to run a business that was just soups and stews and nothing else, done well and cheap.
I used to freeze leftover soup in containers then I worked out it was easier to buy those sistema cups with a lid when they’re half price and freeze soup in those. Always handy to have on days like this.
I used to freeze things in ice cube trays (small amounts), large muffin trays (lumps or discs that defrost quickly), or in Chinese food containers/glass containers (full serve).
If you froze soup in muffin trays and popped the frozen blocks out into a big ziploc in the freezer, you could pull out a few and whack them in a pyrex jug in the microwave while you got ready. Then pour it into a proper secure thermos and chuck a bread roll in a brown paper bag.
My mum’s recipe for pumpkin soup is frying onion and garlic in olive oil, adding water + 1-2 chicken stock cubes depending on size, then simmering the chunks of pumpkin and blending it smooth. Pretty cheap version. Also consider cockaleekie soup with leftover chicken and lots of potato, or chicken or beef soup padded out with veg and barley.
Edit: You could also slap a slice of cheese between bread for a quick dippable cheese sandwich, to keep you fuller with the vegetable soups.
settled on pumpkin soup for lunch. It was ok, but for 14 bucks for a bowl of soup and 2 pieces of multigrain bread I can probably make it at home cheaper and have more serves.
Good soup is not cheap to make, minestrone especially. And then there is time and rent.
The big problem is our wages have stagnated so much the past few decades everyday items are becoming unaffordable.
I don’t know, pumpkin isn’t too expensive on special. Chicken isn’t too bad when drumsticks are on special. A poor soup is still pretty cheap. But a fancy one with tons of ingredients? absolutely.
Pumpkin is not the only ingredient. There is cream, cheese, a stock cube or stock, onion, garlic, black pepper, salt, carrot, potato, turmeric
minestrone with meat balls costs me $25 to make and a solid 1 hour of work , makes about 15 big serves
Your pumpkin soup is very different to mine.
Mine too.
so tell us your recipes
For pumpkin soup I follow Margaret Fulton’s recipe which is onion, pumpkin, bit of flour, stock, warm milk and butter. Toppings: cream or sour cream, chives, coriander, chilli or bacon. For extras: potato, cumin, nutmeg, thai curry, ginger, garlic etc. I rarely use butternut. I use whatever pumpkin is the cheapest.
it’s still 85% pumpkin
The price of soup is outta control! I paid $15 recently for a very average minestrone (honestly, the canned one’s better). Always wanted to run a business that was just soups and stews and nothing else, done well and cheap.
Seinfeld may have made an episode about something like that.
If you want to make it unique, have an option to serve it trenchers (bread bowls). Eat the soup, eat the bowl after
Would 100% be a customer of such a business.
I used to freeze leftover soup in containers then I worked out it was easier to buy those sistema cups with a lid when they’re half price and freeze soup in those. Always handy to have on days like this.
fun fact: reusable breast milk freezer bags don’t have to just be for boob milk. Great for portioning out little side soups.
yeah I’m not confident I’d trust a cup like that in my bag if I’m being totally honest. But i guess if its frozen its less likely to be a disaster.
You can get Smash soup cups and they are super leak proof but if you are worried you can put the cup in a large zip lock bag.
yeah that might be the way to do it.
Get the good ones. The double zip lock bags.
I used to freeze things in ice cube trays (small amounts), large muffin trays (lumps or discs that defrost quickly), or in Chinese food containers/glass containers (full serve).
If you froze soup in muffin trays and popped the frozen blocks out into a big ziploc in the freezer, you could pull out a few and whack them in a pyrex jug in the microwave while you got ready. Then pour it into a proper secure thermos and chuck a bread roll in a brown paper bag.
My mum’s recipe for pumpkin soup is frying onion and garlic in olive oil, adding water + 1-2 chicken stock cubes depending on size, then simmering the chunks of pumpkin and blending it smooth. Pretty cheap version. Also consider cockaleekie soup with leftover chicken and lots of potato, or chicken or beef soup padded out with veg and barley.
Edit: You could also slap a slice of cheese between bread for a quick dippable cheese sandwich, to keep you fuller with the vegetable soups.
Oooooh, I like this too!