Day 3 – Pumpkin Soup with Cheese Toasties

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.

Serves 4SONY DSC

INGREDIENTS

  • 1.2 – 1.5kg pumpkin (whole weight)
  • 1 onion
  • 1 large potato
  • 1.5L (6 cups) water or chicken stock
  • nutmeg
  • sea salt and freshly ground white pepper

METHOD

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

COST

$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.

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