The cooler weather is fast approaching and there’s no better way to stay warm than with a big bowl of soup and some yummy bread! Janelle’s perfect Pumpkin Soup ticks all the boxes. Make. Eat. Enjoy!
Recipe serves 4
2 tbs olive oil
1 large brown onion, thinly sliced
2 garlic clove, peeled, sliced
1/2 tsp ground nutmeg
1.5kg butternut pumpkin, peeled, chopped
3 cups chicken stock + extra if needed
Greek yoghurt, thyme & chilli coconut salt, to serve
Pan fried tortilla, to serve
Step 1 – Heat the oil in a saucepan over medium heat. Add onion and garlic and a pinch of raw sugar, stir to coat. Place a sheet baking paper onto the surface and cook 10 minutes, stirring occasionally or until soft. Add nutmeg, cook for 1 minute.
Step 2 – Increase heat to high, add pumpkin, cook, stirring for 3 minutes until well coated in oil mixture. Pour in the stock and bring to the boil. Reduce the heat to medium, cover and simmer for 15 minutes or until the pumpkin is tender.
Step 3 Blend or process until the soup is smooth. Taste, season with salt and pepper if needed. Return the blended pumpkin to the saucepan and stir over medium heat until hot. Add extra stock if necessary to adjust the consistency to your liking.
Ladle into bowls, swirl through yoghurt, cream or coconut cream. Sprinkle with chilli coconut salt (optional) and thyme (or chives). Serve with pan fried tortilla.
Chilli coconut salt
¼ cup shredded coconut
2 tbs sea salt flakes
1 tsp brown sugar
1 tsp chilli flakes, optional
Step 1 – Place the coconut into a small non-stick frying pan over medium heat. Cook shaking the pan for 2-3 minutes or until the coconut is lightly toasted.
Step 2 – Remove from the pan and place on a board to cool. Chop the coconut roughly.
Step 3 – Place the coconut, salt, brown sugar and chilli in a small processor. Process all ingredients until well combined.
- Cooking the onion and garlic slowly covered with baking paper slows the cooking making sure onion if soft and sweet;
- Make sure your nutmeg is fresh, I like to grate it fresh but always smell your spices to ensure they have a strong aroma (no aroma no flavour);
- Keep the chilli coconut salt in an airtight jar at room temperature-its delicious over eggs; roast meats, potatoes actually anything savoury!;
- You can double the soup and freeze it-but always freeze without the dairy (cream or yoghurt).
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Recipe © www.janellebloom.com.au
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