So, it’s winter here in Australia (not really on the Gold Coast) but it is getting cooler, so time for some soup recipes. I think just about everyone has a Pumpkin Soup recipe in his or her arsenal as it is cheap, warm and always fills a hole. I was having a mini break by myself looking after Richard and Tan’s house (yes the half strength muggachino friend from my coffee adventures) and I thought it might be nice to make some fresh bread rolls and a pot of pumpkin soup for them to have on their arrival home from a weekend of camping!
You know how it is, you have had a great weekend away (it’s almost always rained a bit) and you have piles of washing to do! The last thing you want to do is cook dinner, so I did. I made a huge pot and put some into takeaway containers to take home and freeze. This recipe makes enough to feed a family of 5 as well as 6 x 375ml takeaway containers. You don’t have to make this much, but if you have a big enough pot it is worth it, as this soup freezes very well and taste delicious.
A shout out needs to go to my rellos (that’s Australian for relatives) who supplied the Pumpkins! One from Jen and Hayley and one from Joan and Mal! I used sweet potatoes I had grown in my garden for this recipe and it was very sad to cut up the last of them as they have served me well!
I always use my homemade Chicken or Vegetable Stock and I will post the recipe in a soon to be release blog, 101 ways with chicken, sorry! 🙂 If you have to buy stock just be careful about the saltiness of it, you may need a little less and add water.
Another alternative that I often make is, instead of the sage and rosemary, try a tablespoon of cumin after you sauté the leeks and garlic and a tin of coconut milk 10 minutes before it’s ready. It gives the soup a really nice Asian flavour and I love it as an alternative. I serve this Asian inspired soup with coriander leaves and a squeeze of lime. You could even chop up a bit of chilli on the top!
1 kg of Sweet Potatoes peeled and chopped
1 kg of Pumpkin peeled and chopped
Enough homemade Chicken or Vegetable stock to just cover the vegetables approximately 1 ½ litres
3 Sprigs of Rosemary (leaves only)
5 Leaves of Sage
1 Leek or Onion roughly chopped
2 Cloves of Garlic roughly chopped
Salt and Pepper to taste
Cream and or Parmesan Cheese (To Serve)
1. Sauté leek and garlic in a little oil in the bottom of a large pot add rosemary and sage and cook for another minute.
2. Add sweet potato, pumpkin and stock and bring to the boil.
3. Turn down heat and simmer until vegetables are cooked about 40 – 60 minutes (they should be cook enough to be squished with the back of a wooden spoon).
4. Salt and pepper to taste.
5. Allow soup to cool to room temperature and whiz with a stick blender or pour in batches into a blender/food processor.
6. Pour enough into a pot for your dinner and put the rest into containers and freeze for later.
7. Reheat and eat!
I hope you enjoy my version of this classic soup. I would love to hear what you put in yours that makes it the best pumpkin soup in your family!
Thermomix Method (updated 27/01/2105)
- Add roughly chopped leek or onion, rosemary leaves and sage leaves to mixing bowl 5 seconds/speed 7.
- Add 0il and sauté 3 minutes/Varoma/speed 1.
- Add pumpkin and sweet potato then chop 20 seconds/ speed 5.
- Add water and TM Paste
- Cook 20 – 30 minutes/100 degrees/speed 2. (it depends on how big you have chopped your pumpkin and sweet potato.
- Salt and pepper to taste.
- Serve with cream and or Parmesan Cheese.