Soups are always great in Winter. I have been making this version of the classic Pumpkin soup for years now and my daughter said that I should put it on the site so she can cook it!
Occasionally I also make it without the spices, just the ginger and garlic. This is great, especially if you have a cold and don’t want the spice in your throat. It is also really comforting when your not feeling well as ginger and garlic are known to be good for colds.
Makes a fairly large pot that would serve about 10-12
Ingredients:
1/2 large Butternut Pumpkin, cut into small pieces
1 large leek, finely sliced and washed well
1 medium size Kumara, chopped into same size pieces as the pumpkin
Splash of Olive oil
2-4 cloves garlic, crushed
1 large knob of ginger, grated
1 tsp ground Coriander*
2 tsp ground Cumin*
1/2 tsp ground chilli powder *
Or replace * with up to 1 tablespoon of Ras el Hanout spice mix
4 cups Chicken or Vegetable Stock plus a little extra water to thin if necessary
Method:
- Sauté the spices, garlic and ginger in the olive oil for a minute or two on low heat. Add the leek, stir well.
- Now add the pumpkin, kumara and stock. Cover and bring to the boil.
- Reduce heat and simmer until the vegetables are soft (about 20 minutes)
- Puree and adjust the thickness with extra water if necessary. Taste for seasoning.
You could serve with the Spiced Yoghurt from the Roasted Capsicum & Tomato soup recipe but I prefer it with plain Greek yoghurt and some chopped fresh Coriander.
Latest Comments