Mandy, COC Dietitian
I ate so much pumpkin soup when pregnant with my 2nd baby it was 17 years before I ever made it again!
1 tbl cooking oil eg. Sunflower or peanut
1 large clove garlic
1 onion, peeled and diced
1 stick celery, diced
1 tsp Italian herbs
½ tsp dried chilli
Few grinds of black pepper
½ medium Jap pumpkin, peeled, seeded and diced roughly
1.5 litres water, approx
1 tbls chicken stock powder
Heat oil in cooking pot and stir fry garlic, onion, celery and herbs a few minutes till aromatic and softened.
Mix stock powder with water.
Add pumpkin to pan and enough stock-water to not quite cover the pumpkin, up till about 1 cm below top of pumpkin. Bring to boil.
Cover and simmer 25 minutes or until completely soft.
Carefully blend with a hand blender in the pot. If you keep the blender in the soup, you won’t get splashed. Alternatively, you could let it cool before you blend.
Variations: substitute sweet potato and potato for half of the pumpkin. Substitute leek for onion. Use Thai spices (lemongrass, coriander) and add a swirl of coconut cream at the end. Use Moroccan spices (Cumin, Turmeric, Coriander)