Posts Tagged With: soup

“Lazy” Pumpkin Soup

As seen on MasterChef, being prepared by Matt Preston.  I have replaced his apples with carrots for the sweetness.

Take 1 kent pumpkin (or japanese) and cut it into 3cm wedges, removing the seeds
Place on a couple of baking trays and sprinkle with 1/2 tsp cinnamon and 1/2 tsp ground nutmeg
Add to the baking tray:
~ 4 cloves of garlic (leave the skin on, it will fall off once roasted)
~ 2 carrots, peeled and cut into 3cm slices
~ 2 onions, peeled and cut into large chunks

Roast in an oven set to 180C for 30 mins, until pumpkin is soft to poke a fork in
Leave to cool slightly, while heating 1.5L chicken stock in a large pot
Turn the heat off on the stove once it has come to the boil and remove the pumpkin flesh from the skin with a knife – kind of like filleting a fish
Add the carrots, onions and (peeled) garlic cloves
Blend until smooth (season to taste)

The topping goes like this:
~ fry a few sage leaves in a tsp oil and set aside on a paper towel
~ fry a few bacons bits (I chopped 1 rasher finely)
~ add 2 tbsp pepitas and continue to fry on med heat
~ add 1/2 tsp brown sugar and keep stirring until the sugar disolves

Place on top of your soup, then add the sage leaves – DELICIOUS!

pumpkin soup bacon pepita masterchef

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Categories: Dinner, Recipes | Tags: , , , , , , | Leave a comment

Thai Coconut Pumpkin Soup

Don’t be fooled by the title, I’ve made this soup using only 100ml of reduced fat coconut milk for the entire soup, which gives it a nice coconut flavour but not too creamy/rich.  Adapted from original recipe here

Prepare 1 pumpkin by peeling, de-seeding and cutting into 1cm cubes.  I have used both kent and butternut varieties for this recipe.

To start with, make a paste which will be the base of the soup.  Blend the following:
~ 1 brown onion, cut into chunks
~ 3 coriander root (the lower part of the stem from the fresh coriander leaf – I keep these in the freezer for times like this!)
~ thumb sized piece of tumeric root, finely diced (again kept in the freezer until needed – it thaws really fast if you don’t want to cut it frozen)
~ thumb sized piece of ginger, finely diced
~ 1 tsp ground coriander
~ 1 red chili, seeds kept in (I used a small, slim, asian chili)
~ 1 clove garlic
~ salt and pepper
~ dash of water (to help create the paste consistency)

Fry the above paste in a large pot for around 3 minutes, until the paste starts to reduce and become fragrant
Add in the pumpkin and fry off for a further 5 minutes, stirring to ensure it doesn’t burn on the bottom
Pour in 500-750ml boiling chicken or vege stock, cover and simmer for around 20 minutes
Once pumpkin starts to break down easily, blend with a stick blender
Season with extra salt / pepper if needed
Stir through 100ml light coconut milk and serve

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , | Leave a comment

Potato, Fennel and Jerusalem Artichoke Soup

Soup is perfect for this cold, wet Winter weather – I am loving jerusalem artichokes at the moment, and the addition of them in this soup makes it creamy and earthy.

Heat a large pot to med-high and sauté the following:

~ 100g butter
~ 1 brown onion, chopped finely
~ 1 fennel bulb, chopped finely
~ 1 tsp crushed garlic
~ 1 tsp salt
~ pinch of ground black pepper

Keep stirring, and when the fennel becomes soft, add in the following:

~ 250ml vegetable stock
~ 3-4 potatoes, peeled and diced
~ 2 large jerusalem artichokes, peeled and diced
~ pinch of ground nutmeg

Continue cooking for about 10 more minutes, adding in more vegetable stock as needed (probably another 250ml)
When the potato is soft, blend with a stick blender
You could add a dash of cream here, but it’s not entirely necessary as the soup is quite naturally creamy.

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , , , | Leave a comment

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