One of the very first recipes I ever published, I foolishly thought everyone had their own recipe.
Silly, I know.
Many reading this from Britain will be a little unsettled by the thought of eating a vegetable (it’s actually a fruit) normally reserved for pig food or for carving into lanterns, but this is a winter staple here in Australia. And rightfully so. Once you have the basic recipe down pat, try it with ginger, with cumin, with a hint of curry. It’s a marvellously adaptable and obliging soup. You’ll never reserve it for lanterns again.
- 1.2 – 1.5kg pumpkin (whole weight)
- 1 onion
- 1 large potato
- 1.5L (6 cups) water or chicken stock
- sea salt and freshly ground white pepper
Peel the pumpkin and discard the seeds. Chop the flesh into large chunks, about the size of potato quarters.
Add the pumpkin to a large saucepan with the peeled and quartered onion, garlic and peeled and quartered potato. Add the water or stock and a dash of nutmeg and bring to a simmer.
Simmer, covered, for 15 minutes or until the potato is soft. Allow the liquid to cool to room temperature, then use a stick blender to bring the soup to a lovely and creamy consistency.
Season to taste and heat it again before serving.
I used Queensland Blue pumpkin* (at $1.69 a kilo), and served it with some turkish bread, sliced, covered with seeded mustard, grated cheddar cheese and grilled to bubbling perfection.
Enough for 4 people plus a couple of lunchtime serves during the week
$4.15 for 4 people
* For those living in the Northern Hemisphere, butternut squash is the perfect substitute. You will need one that weighs about 1.2kgs for this recipe.