Pumpkin soup is something foodies feel rather passionate about. Many people have their own secret ingredient, or trick, to get it just so. There are some dishes which become culinary benchmarks – a great Caesar salad, the perfect scrambled egg and the ideal pumpkin soup.
This one is an absolute triumph. Until spring decides to make an appearance, it is still absolutely soup season, so try this one today!
You will need:
- 800g pumpkin, with skin and seeds removed, chopped into chunks
- 1 medium/large orange kumara, peeled and chopped into chunks
- 1 medium potato, peeled and chopped
- 2 carrots, peeled and chopped
- 25g butter
- 2 tbsp light vegetable oil
- 1 litre chicken stock
- I cup milk
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp paprika
- 1 – 1 1/2 tbsp honey
Method:
Melt the butter and oil and add cinnamon and ginger: swirl for a minute until it becomes fragrant. Add the vegetables and stir for a few minutes to coat them in the cinnamon/ginger butter.
Add the stock, milk, 1 tbsp honey, paprika and stir. Season with salt and pepper. Allow to simmer until the vegetables are soft and tender. Puree with a stick blender or similar. Taste and add the last 1/2 tbsp of honey if desired.
T0NYC0 - 7 years ago
A better recipe uses a can of coconut cream and a tablespoon of curry powder. Combined with a few sprigs of Cilantro (Coriander) and you will never look back! If you are really keen, make a stock out of chicken frames first.
Freezes so well too, we just freeze the mashed pumpkin and it’s all ready to go. This is especially good on a cold day, or for a special soup that everyone will enjoy.