It’s safe to say that we are all missing the vibrant summer days that went on forever and were filled within the shining sun beaming down on us. As the days grow colder and the nights longer, it sets the season of sniffles and sore throats. Luckily The Mudgee Phoenix has the cure to not only assist one's health, but also the morale of the entire family. Sit back, relax and learn the simple and easy steps of making the most deliciously exquisite pumpkin soup.
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1 large potato, peeled, diced
• 1L Massel chicken style liquid stock or vegetable liquid stock
• 1/2 cup (125ml) thin cream
1 - Preheat the oven to 180 degrees and line a baking sheet with parchment paper for easy cleanup.
2 - Slice each pumpkin in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet.
3 - Heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine.
4 - Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit.
5 - Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot.
6 - Stir away and let it simmer, all that's left to do now is enjoy.
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