Pumpkin-soup

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

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

Super Soup Recipes!

With winter approaching the kind folk at bayswiss.com.au have cooked up some tantalising soup recipes to share. BaySwiss stock a large selection of delicious varieties in store, including the popular Pumpkin Soup; Spinach Soup, & Roasted Tomato Soup. Busy office workers grab a quick cup of nourishing, tasty soup in take out cups so they are able to sip it whilst at their desk. Make up a batch of soup at home and you can serve it up to your friends as an alternative to a cuppa.

Pumpkin Soup

  • 2 tablespoon olive oil
  • 30 gram butter 1 onion, finely chopped

  • A pinch of saffron threads
  • 900g Butternut Pumpkin
  • 1 L chicken stock
  • 1 bay leaf Australian sea salt and cracked pepper

Method
Heat the oil and butter in a large heavy-based saucepan, add the onion and saffron and cook over medium heat until the onion cooks clear. Add the pumpkin and cook over low heat until the pumpkin begins to soften. Stir in the stock and the bay leaf, bring to the boil, reduce and simmer for 30 minutes covered, or until the pumpkin is very tender. Puree the soup with a blender until smooth. Season to taste. Serves 6

as a snack.Roasted Tomato Soup

  • 2 tablespoon olive oil
  • 30g butter
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 3 425g can Italian Tomatoes
  • 600 ml chicken stock
  • 1 bunch basil Australian sea salt & cracked pepper

Method
Heat the oil and butter in a large heavy-based saucepan, add the garlic and onion and cook over medium heat until the onion is cooked, approx. 3 minutes. Transfer from saucepan to baking pan. Chop the tomatoes and add to the onion/garlic mix. Add the chicken stock and cover. Roughly chop the basil add to soup. Place in

preheated oven (180 degrees C) for 20 minutes. Puree the soup with a blender until smooth. Season to taste. Serves 6 as a snack.Spinach Soup

  • 2 tablespoon olive oil
  • 30g butter
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 4 cups, washed and coarsely chopped fresh spinach
  • 1/2 cup, chopped parsley
  • 2 cups frozen peas
  • 1L water

Recipes from Bay Swiss Catering

of nutmeg

  • Australian sea salt and freshly cracked pepper

Method
Heat the oil and butter in a large heavy-based saucepan, add the garlic and onion and cook over medium heat until the onion is cooked, approx. 3 minutes. Add the spinach, parsley, peas and water, and bring to a boil. Reduce the heat, simmer covered for approx 30 minutes. Add the nutmeg and season. Puree the blender until smooth. Serves 6 as a snack.

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April 29, 2003