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Mum's pumpkin soup with delicate flavours
About this, Mum says: “Easily my favourite soup for those cooler, not quite winter days. It’s ideal if suddenly you realise one of your stored pumpkins is showing a little rot. So as not to waste the whole pumpkin, remove the bad bits and soup the rest."
- 40 mins cooking
- Serves 4 - 6
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Ingredients
- 50 g butter
- 2 medium onions, diced
- 6 cups chopped pumpkin or butternut
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 tsp each cumin powder, garam masala, turmeric and nutmeg
- 1 cm fresh ginger, grated
- Zest of 1 orange, plus the juice
- 6 cups vegetable stock
- Salt and pepper to taste
- 100 g sour cream or yoghurt
- 2 tbsp pumpkin seeds, toasted
- 2 tbsp chives, chopped (optional)
- Bread rolls (optional)
Method
- 1Melt the butter in a large saucepan and add in the vegetables. Coat them in butter and cook for about 5 minutes. Add the spices, ginger and orange zest, stirring through the vegetables and cooking for a few more minutes before pouring in the stock. Gently simmer the vegetables until tender – about 30 minutes. Take off the heat and blend with a stick blender until smooth. Taste and season with salt and pepper if needed.
- 2Just before serving, stir in the orange juice, ladle it into your soup bowls and top with sour cream, pumpkin seeds and chives (if you like). Serve with a warmed bread roll.
Notes
The spices and orange take this soup from clumsy to amazingly delicate and I love it!
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