Spiced Pumpkin Soup
Delicious and warming pumpkin soup is the perfect cure to winter blues
Equipment
- Pot
- Wooden spoon
Ingredients
- 500-600 g cubed pumpkin
- 2 small onions, chopped fine
- 150 g red capsicum chopped fine
- 100 g sweet potato, cubed
- 2 cups vegetable stock chicken stock or mushroom stock also work
- 3 garlic cloves, minced
- 1 bay leaf
- 1 red chilli, deseeded and chopped fine
- 3 tbsp. chopped spring onions
- 1 tbsp. fresh rosemary or ½ tbsp. dried rosemary
- 1 tbsp. olive oil
- salt and pepper
Instructions
- Heat the oil in a large sauce pot
- Add the onions and let these sweat with a pinch of salt
- Once onions turn translucent, add the pumpkin and sweet potato
- After 2 minutes of cooking, push the potato and pumpkin aside and let the oil seep through. Add the chopped garlic and let this fry for 30 seconds
- Mix the garlic through, and let everything cook for 3 to 5 minutes. Mix continuously to prevent burning.
- Add the capsicum, rosemary, half of the spring onions, and ⅓ of the chili (depending on your taste)
- Mix the ingredients, and let this cook for 5-10 minutes
- Add the vegetable stock followed by the bay leaf and bring to the boil. Add additional water if you feel necessary
- Cover the pot with a lid and let the soup simmer for 15 minutes or until the pumpkin is completely cooked through and breaks easily
- Remove the bay leaf and discard
- Add some cool water (roughly ½ a cup) and then blend the soup using a stick blender or transfer to a blender until you get your desired texture
- Bring the soup back to a boil for about 5 minutes
- Serve the soup with your choice of garnishes