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Kel’s Pumpkin Soup

Here’s a recipe for a delicious pumpkin soup to enjoy this weekend


1 whole Pumpkin, 3 Carrots, 1/2 medium Sweet Potato, 1 Potato, 1 Red Onion, 2 tablespoons Olive Oil, 2 cloves Garlic or Black Garlic if you can get it, 3cm piece Ginger, 2 teaspoons Tumeric, 1 cup White Wine (optional), 2 litres of Chicken or Vege Stock, Water, Salt & Pepper to taste


1. Heat the olive oil in a heavy based pot over a medium heat. Add the onions and cooked until translucent.

2. Add the garlic, ginger and tumeric. Cook gently until fragrant.

3. Now peel, chop and add the pumpkin, carrots, sweet potato and potato to the pot. Give a really big stir to ensure the veggies are well coated with the oniony-spicey oil.

4. Deglaze with either the wine, in which case allow the wine to cook for 5 minutes or if going with the stock, just tip it all in and then give a big stir. Add some water here to ensure the veggies are covered with liquid. Add salt & pepper here but only half the quantity. You can always add more at the end.

6. Turn the heat down to a gentle simmer and allow to cook until all the veg are soft. This should take 45 to 60 minutes.

7. Once cooked, strain the veggies in to a bowl, keeping the cooking liquid. Place the veggies in to the blender and add a cup or 2 of the cooking liquid.

8. Pulse the blender, ensuring that you don’t have the little top bit in the lid of your blender. If you do, this could lead to very hot soup bursting out and not only making a mess but scolding you in the process. I use a tea towel over the opening to avoid the pressure building up.

9. Continue to pulse until you’re happy with the consistency, adding more liquid if needed. A nice touch is to reserve some veggies and stir them back through once you’ve finished blending.

10. Serve in big bowls or mugs with a dollop of sour cream or yoghurt even with crusty bread to dunk! Enjoy!

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