Pumpkin Recipes

Spicy Pumpkin Soup Recipe

Warm your soul and delight your taste buds with this spicy pumpkin soup recipe! It’s super easy to whip-up if you’re pressed for time and can be frozen in batches to enjoy throughout the week. Cooking for more than one? It’s the ideal family meal that the littlies will love when accompanied with warm, crusty bread.

RELATED: Corn And Zucchini Fritters With Poached Eggs Recipe 

Serves 4

Ingredients

1 red onion, chopped

3 garlic cloves, crushed

2 (300g) golden delight potatoes, peeled, chopped

1kg butternut pumpkin, peeled, chopped

1/4 tsp dried chilli flakes

2 tsp ground coriander

1 litre salt-reduced chicken stock

1/2 cup pure cream

Pure cream, chopped fresh chives and toast, to serve

Method

  1. Heat oil in a saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion has softened.
  2. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander and cook for 1 minute or until fragrant.
  3. Add stock. Cover, then bring to the boil. Reduce heat to medium-low and then simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
  4. Blend in batches until smooth. Return to pan over low heat and stir in cream. Cook for 1 minute or until heated through. Season with pepper.
  5. Divide between bowls, top with cream and chives and serve with crusty bread if desired.

Recipe via Taste

June 9, 2015

Easy Pumpkin Soup Recipe

This easy pumpkin soup recipe is low in fat and calories but full of flavour, which makes it the perfect winter warmer when you want to lose weight.

Ingredients
2 butternut pumpkins
1/2 brown onion, diced
1-2 garlic cloves, smashed
1 litre vegetable or chicken stock
Salt and pepper to taste
Pinch of nutmeg

Optional toppings
1/4 apple, unpeeled, finely diced
Greek yoghurt or creme fraiche
Handful chives or coriander leaves
Toasted pumpkin seeds or chopped toasted almonds

Method
1. Preheat oven to 160C. Slice pumpkins lengthways, scoop out seeds and place pumpkins cut-side down on a baking tray. Roast for about 30 minutes or until a knife pierces through the flesh easily. Remove and allow to cool slightly, then scoop out the flesh into a blender or large bowl.

2. While the pumpkin is cooking, saute the onion and garlic in a small pan in some olive oil over low-medium heat. Cook for about 10 minutes until softened but not browned.

3. Add the softened onion and garlic to the pumpkin, add the stock and blend or use a hand blender to puree until velvety smooth. Season with salt and pepper. Add nutmeg, blend again and taste.

4. Serve immediately, topped with any or all of the optional toppings.

What’s your best pumpkin soup recipe?

July 28, 2013

Salmon And Roast Pumpkin Salad With Feta And Spinach

Tassal Research and Development Manager (and trained chef) Kevin Horgan shares one of his favourite recipes that’s quick and easy to prepare and packs in a lot of nutritional and health benefits – and is amazing for your skin too. Leftovers make a delicious next-day lunch.

Serves 2

Ingredients
2 Tassal fresh Salmon portions, skin-off
400g pumpkin, peeled
4 garlic cloves, left whole with skin on
1 tsp extra virgin olive oil
1 ½ lemons, juiced
200g baby spinach leaves or rocket
1 shallot, thinly sliced
25g slivered almonds
100g feta, crumbled
100g cous cous, cooked
Bunch of asparagus, blanched and refreshed

Method
1. Pre-heat oven to 200°C. Cut salmon and pumpkin into 3cm cubes.

2. Place pumpkin and garlic on an oven tray, and season with salt and olive oil. Bake for 20-25 mins or until golden brown. Remove and allow to cool.

3. Mix lemon and oil together and set aside.

4. Cook salmon in pan on medium heat and then let cool.

5. In a bowl, combine spinach, shallot, almonds, feta, garlic, cous cous, asparagus and pumpkin. Toss salmon through salad and coat with the lemon-oil dressing.

July 11, 2013

Pumpkin And Macadamia Soup

There’s nothing better than a bowl of warm pumpkin soup on a chilly day, and this is one of SheSaid’s favourite recipes, topped with crunchy macadamia nuts!

Serves: 4 to 6

Ingredients

1 tablespoon Suncoast Gold Australian Macadamia Oil?

½ cup roughly chopped, roasted unsalted Suncoast Gold Australian Macadamias

?1 small white onion

?1 teaspoon grated ginger?

3 cups diced pumpkin

?1 apple, chopped?

3 cups salt-reduced chicken stock

?Reduced-fat natural yoghurt for serving

Whole or halved roasted unsalted Suncoast Gold Macadamias, for garnish

Method

1. Heat oil in a heavy-based pan, add macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.

2. Add the pumpkin and apple and cook for 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft.

3. Transfer mixture to a blender and process until smooth and creamy.

4. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.

What’s your favourite soup recipe?

May 23, 2013

Meat-Free Mondays: Jamie Oliver’s Pumpkin, Chickpea And Coconut Curry

It’s curry week on SheSaid and this delicious meat-free curry from Jamie Oliver is the perfect weeknight dinner. Any leftovers make a fantastic lunch the next day too.

Serves 4

Ingredients

1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed

4 cm fresh ginger, peeled

a bunch of fresh coriander

4 garlic cloves, peeled and finely sliced

peanut oil

1 fresh red chilli, deseeded and finely sliced

4 shallots, peeled and finely sliced

1 teaspoon mustard seeds

20 curry leaves

1 teaspoon turmeric

1 tin (400 g) chopped tomatoes

2 tins (800 g) coconut milk

2 tins (800 g) chickpeas, drained

Method

1. Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

2. Pour a good lug of peanut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.

3. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk.

4. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

5. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

What’s your favourite meat-free Monday dish?

April 15, 2013

Best-Ever Pumpkin Soup Recipe

It’s that time of year when little is more appealing than a hot bowl of pumpkin soup for lunch or dinner. Here’s our never-fail recipe which is a favourite at the SheSaid office!

Serves: 4-6

Ingredients

700g pumpkin, cut in half, seeds removed

100g potatoes, cut into 2cm dice

60g onions, chopped

500ml reduced salt stock or water

50g reduced salt butter

small pinch of curry powder

1/4 cup cream (optional)

Sliced almonds, toasted

Wholegrain bread roll

1. Preheat oven to 175F. Lie the pumpkin halves face down on a baking tray lined with baking paper, and roast for 45 minutes to 1 hour, until soft. Scoop out the flesh.

2. Melt butter in a saucepan and sauté the onions over low heat until lightly golden. Add the curry powder and potatoes and stir for 2 minutes, then add the roasted pumpkin, stock or water.

3. Bring to the boil, then reduce the heat and simmer for 10-15 minutes.

4. Blend the soup in a blender or food processor. Return the pureed soup back to the saucepan.

5. Over low heat, add a little cream and season to taste. Sprinkle with toasted almonds. Serve with wholegrain bread roll.

What’s your favourite soup?

May 22, 2012

Pumpkin And Macadamia Soup

Pumpkin And Macadamia Soup

Pumpkin soup is a favourite in the SheSaid office, and this recipe might just be one of the best we’ve seen! Topped with crunchy macadamias, this is the perfect winter warmer for lunch or mid-week dinner.

Serves: 4-6

Ingredients:

1 tablespoon macadamia or olive oil

1/2 cup roughly chopped macadamias

1 small white onion

1 teaspoon grated ginger

3 cups diced pumpkin
1 apple, chopped

3 cups chicken stock

Natural yoghurt for serving

Whole or halved macadamias, roasted for garnish

Method:

1. Heat oil in a heavy based pan, add the macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.

2. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft.

3. Transfer mixture to a blender and process until smooth and creamy.

4. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.

Source: Australian Macadamia Society

What’s your favourite soup?BR>

July 27, 2011