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Simple, affordable, freezable: Nutritionist Sarah Pound’s classic pumpkin soup
Warm up with a silky, golden bowl of this seasonal go-to. High in nutrients and effortless to whip up, it’s a winner for busy weeknights, and the freezer.
Rezept
Kochzeit ca. 1 Stunden
Zutaten:
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 800g pumpkin, peeled and chopped into cubes
- 2 large carrots, chopped
- 1 litre (4 cups) vegetable stock
- 250ml (1 cup) light coconut milk (or dairy cream)
- salt and cracked black pepper, to taste
- fresh parsley or chives, chopped, to serve
- sourdough toast, to serve
Arbeitsschritte:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute for 3-4 minutes until softened and fragrant.
- Stir in the ground cumin and cinnamon, cooking for another minute to release their aromas.
- Add the pumpkin and carrots, stirring to coat in the oil and spices. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 25-30 minutes, or until the pumpkin and carrots are tender.
- Remove the pot from the stove top, allow the soup to cool a little, then use a stick blender to puree the soup until smooth.
- Stir the coconut milk (or dairy cream) into the soup and season to taste with salt and cracked black pepper. Heat the soup gently for another 2-3 minutes until warmed through.
- Top the soup with fresh parsley or chives and serve with slices of toasted sourdough.
Ähnliche Seiten
Simple, affordable, freezable: Nutritionist Sarah Pound’s classic pumpkin soup
https://www.smh.com.au/goodfood/recipes/classic-pumpkin-soup-20260428-p5zrrg.html