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Pumpkin Soup
1. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;
2. Boil rapidly for 15 minutes until pumpkin is very tender;
3. Use a stick blender or transfer to blender to blitz smooth; and
4. Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.
The secret ingredients are garlic and onion. It makes all the difference to add extra savories!
Sometimes it’s nice to change things up by adding other flavors to this soup! Here are a few suggestions:
· Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little
· Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro.
· Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.
· Lightly Spiced – stir in 1/2 tsp each cumin, coriander and smoked paprika.
· Turmeric – 1 1/2 tsp each ground turmeric, coriander and 1/4 tsp cayenne pepper
Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.
If your soup is too thick, just loosen it with a touch of water when reheating.
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