Thursday, 3 July 2014

Pumpkin Soup

I am dragging myself around the house, off work for a couple of days with a virus (so the doctor said) and a hacking cough, that keeps me awake half the night.  No medication but Panadol 3 times a day and rest!
Its cold outside and is the perfect Melbourne day for soup, given my condition, its all I feel like making.
I am a little partial to pumpkin and with a couple of kilos in the fridge and because it takes such little effort, it was the obvious choice for lunch.
1 kg of pumpkin (I used Kent pumpkin)
1 large onion
Enough water  to cover vegetables + 1 stock cube or homemade stock (which ever is to hand) at least 500ml
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
For the garnish some chopped fresh herbs of choice, a grind of black pepper, a sprinkle of chilli flakes and a retro swirl of cream.

What to do…..
A kilo of pumpkin might sound like a lot but once its peeled, deseeded and chopped up small its the perfect amount for two large hearty bowls.

  • Put the chopped pumpkin in a medium sized pot and cover with a generous amount of water or stock
  • If you are not using stock add a stock cube to the water.
  • Chop onion and add to the pot.
  • Sprinkle on the cinnamon and coriander
  • Bring to the boil and simmer until vegetables are soft and easily mashed.
  • With a stick/hand held wizzer, blend the pumpkin to a smooth consistency in the pot, you can pour this into a blender, but that is more washing up!
  • Don't forget to make a little tent with the tea towel over the stick wiz and the pot to stop any splatter, I hate having to clean pumpkin off the walls!

And its done, ready to serve.
Pour into a bowl or large mug and top with chopped herbs (I had mint and parsley from the garden), cracked black pepper, chilli flakes to boost the immune system and a dribble of cream to make it creamy!
Now that has to make you feel better.