Easy Pumpkin Soup Recipe


 

No lie, when I was growing up vegetables were not my thing. The two that I would eat regularly were potatoes and spinach (which usually involved some sort of cheese and pastry). It was only when I became an adult that I started savouring and developing an appetite for them. Now, I can eat cauliflower in broccoli sauce and a veggie stir-fry without batting an eyelash. I really appreciate the textures, colours and flavours and can't believe that I used to be so turned off by them.

Here's the kicker though: I spent my teen years in what was then a small country town. I picked the zucchini that was to be sold in the local IGA some mornings. You would think that a bit of exposure to farming would've motivated some taste testing but, simply put, if it's not being served up at home then the kids aren't going to magically enjoy vegetables.

When I had my own children, I told myself that I would expose them to the different varieties and foods of the world. We're a multi-ethnic family – there is no one cuisine that steers our tastebuds. While we all have our own likes and dislikes (I'm still not a pea or avocado fan, sorry!) we all get our 2 and 5 every day and cooking for us all isn't too much of a slog because even if we don't like a particular vegetable, there's always another on the plate.

Or sometimes I just blitz them to death and no one knows that they're getting!

Today was officially the last day of autumn but it already feels like winter. We're rugged up in the evenings and warm drinks are becoming a habit. Dinner is becoming easier to bust together because now I can just whack together a soup, toast some bread and not have to worry about preparing too many different elements for dinner. It's bliss. The soup and the lazy life.

This is my go-to recipe for pumpkin soup. It can be made on the stove top or in a slow cooker and you will need a blender to get that creamy finish. I've made this with whatever pumpkin I've had on hand but Kent is by far the most flavoursome and gives that strong, orange colour that makes me drool. The measurements don't have to be exact, just try to keep the ratios balanced so you don't wind up with a carrot or potato soup instead!
 
 

 

Winter Warming Pumpkin Soup


Serves 6-8


1/2 a medium sized Kent pumpkin

1 large onion

2 medium sized carrots

1 medium sized sweet potato

4 medium sized potatoes

1.5ltrs vegetable stock

1 tsp curry powder

2 tbsp sour cream + extra for serving

salt + pepper, to taste


  1. Peel all the vegetables and chop into large chunks. Place in a large pot with the vegetable stock and bring to boil.
  2. Stir in the curry powder, salt and pepper and then turn the heat to low. Cover and simmer for 35 minutes or until all vegetables are super soft.
  3. Remove from heat, take of the lid and let the pot cool on the bench top for 15 minutes. Using a stick blender, blend the soup until smooth. Then blend in the sour cream evenly.
  4. Serve with toasted bread and a dollop of sour cream on top! It goes down beautifully.



If making this recipe in a slow cooker, you may want to cut the vegetables into smaller bite-sized chunks. Add all the ingredients to the pot and let cook for four hours on high or six hours on low, then follow step 3.

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