Saturday, July 2, 2011

Pumpkin Soup

One of my all-time favourite meals, which always ticks every box for me (cheap, easy, quick & healthy) is soup.  During Winter, I make soup once a week and experiment with lots of flavours - but nothing seems to beat pumpkin.  This recipe probably costs about $5 for four decent serves, so you can't get much cheaper than that!  I often substitute the herbs and spices for whatever's in the garden or pantry at the time.

3 cups chicken stock (home-made is super tasty!)
1 cup water
1 kg butternut pumpkin, peeled and roughly chopped
1 large onion, roughly chopped
2 carrots, roughly chopped
3 sticks celery, roughly chopped
2 cloves garlic
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 cup coriander leaves

In a large saucepan, bring chicken stock and water to a boil.  Add vegetables and spices and bring back to a boil.  Reduce heat and simmer for 20 minutes, or until vegetables are soft.

Allow to cool, then puree (my $12 stick blender from Coles does the job!).  Season to taste.  Serve topped with coriander and with crusty bread on the side.


Rachel Esther said...

Looks like a delicious alternative to the pumpkin soup Joel loves (butternut pumpkin, garlic, onion, ginger, red curry paste, vegetable stock and coconut cream just before serving)

Mels Law said...

Thanks Ness. I've been waiting for a chance to hop on to the blog. I heard the taste test when you brought this soup in - the boys obviously enjoyed it! I was inspired and will give this and the slow cook chicken salsa a whirl. Thanks
Mel Wong
Wellington Point

Vanessa Gibson said...

Great to hear Mel, enjoy!!!