Following his more than nine years’ experience producing high quality meals and snacks at Cranbrook Care’s aged care facilities, chef Ashley says his pumpkin soup has always been one of the most popular menu choices for his residents, especially in the colder months of the year.
Here, he shares his recipe.
With the change in season comes a change in foods we like to eat. As it starts to get cooler outside, we tend to crave foods that will warm and comfort us. Winter offers lots of versatile root vegetables from potatoes and carrots to parsnips, beetroot, sweet potato and pumpkin. A favourite ingredient in warming soups and roasts, pumpkin has a sweet mild flavour the whole family will love.
Pumpkin soup is best made with the old-fashioned varieties such as butternut, Jap, Kent or Queensland Blue as they tend to be harder. Soft flesh varieties can make the soup a little watery.
Personalise your pumpkin soup and spice it up with a touch of curry powder or ginger; or stir in a mix of cumin, coriander and smoked paprika. For a richer soup, blend in a little light cream. Perhaps garnish with fresh herbs, grilled chorizo, dukkha, pumpkin seeds or toasted almond slivers. Just don’t forget to serve your pumpkin soup with crusty bread as your family will want to mop up every last bit.
Bon appetit!
Ingredients
- 1kg pumpkin, peeled, deseeded and roughly chopped
- 1 carrot, peeled
- 1 small brown onion, peeled
- 1/4 stick of leek, washed
- 1 stick of celery, washed
- 1 teaspoon crushed garlic
- 1 cube of vegetable or chicken stock powder
- 1.5 litres of water
- 1 teaspoon ground coriander (optional)
- 2 teaspoons olive oil
- salt and pepper to taste
Method
Heat the olive oil in a large pot over a medium heat.
Dice the carrot, leek, celery and onion to about 1cm.
Add to the pot and gently sweat, stirring frequently.
After three minutes add the garlic (and coriander if preferred).
Cook for a further three minutes, or until the vegetables are soft and translucent.
Add the stock powder and pumpkin, and cover with the water, plus a good pinch of salt (optional).
Bring to the boil, cover with a lid and turn down to simmer.
After approximately 45 minutes, turn the heat off and let stand for about 15-20 minutes.
Add the desired amount of salt and pepper before pureeing with a stick blender or food processor.
Reheat and serve with a dollop of spur cream and crusty bread – enjoy!
Note: leftovers can be stored in the fridge for up to five days, or frozen for later use.
What’s your favourite soup to cook in winter? Let us know in the comments section below.
Also read: The Famous Flu Fighter Soup
