What will a season of soup be without some form of pumpkin soup?! I finally bought a stick blender and decided to try it out on this all-round favourite.
Roasting the pumpkin beforehand gave it a very slight smokey taste and keeps the veggies firm for longer – which, in my opinion, makes for a nicer blended soup.
I got the original recipe from Taste.com.au
These are the amounts I used, and it is enough for two big and two small servings.
700g pumpkin, peeled, cut into 3cm pieces
1 large onion, chopped
2 teaspoons chopped garlic
One large potato, peeled & chopped into blocks
Chilli flakes OR chopped fresh chilli
Peri-Peri (if you like HOT food)
- Preheat oven to 200C.
- Place the pumpkin, onion, garlic, potato and chilli/peri-peri (and celery salt if you’re using it) in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
- Roast in pre-heated oven until the vegetables are golden and tender (about 45min).
- Transfer to a large saucepan over high heat.
- Add the chicken stock. Bring to the boil. Reduce heat to low.
- If you want a slight seafood taste, add 2 chopped crabsticks.
- Simmer for about 5 minutes. Remove from heat and puree using a stick blender, until just smooth. Stir in the cream/cottage cheese/yogurt.
- If you’re adding shrimps/prawns, you can do it now and simmer the soup for another 10min. If the soup gets too thick, just add more chicken stock and stir.
- Serve with chives and extra cream/cottage cheese/yogurt.