Not many updates over the last month, Annette has been very unwell pretty much restricted to a bed only and in a fair amount of pain, so I’ve been focused on looking after her and going to work. I have had time to refine my pumpkin and sweet potato soup recipe which I’ll use a fair bit over winter. It’s a very healthy soup with very little fat content and should be okay for vegetarians as well.
Ingredients (makes about 3-4 litres)
2 Butternut Pumpkins
2-4 Sweet Potatoes (500g)
4 Onions (400-450g)
8-10 Carrots (700g peeled)
2 Fresh Chillies
2-3 Garlic Cloves
4 Tablespoons Carraway Seed
4 tablespoons Cumin Seed
8 Teaspoons Vegetable Stock
6-8 Cups of water
2.5 Cups of Skim Milk
- Preheat Oven to 200C.
- Cut the top and bottoms of the Pumpkin then cut them in half lengthwise and remove the seeds. Lightly grease a baking tray and place the pumpkin halves on the tray skin side up. Place into Oven and bake for 45-60 mins.
- While the pumpkin is roasting peel the onions, carrot and sweet potato and roughly cut them into chunks.
- Cut the chills up a little finer
- Place 6 cups of water in a large stock/soup pot
- Add the Garlic, Carraway, Cumin, Chilli and Veg stock to the water
- Place the cut Onion, Carrot and Sweet Potato into the water and bring to the boil.
- Boil for 45 to 60 mins top up with water as required to keep the volume about the same and stir to ensure it dosen’t burn.
- Once pumpkin is roasted (skin will be brown in places). Remove from the oven and leave to cool for a short time (15-20mins) then remove the skin from the pumpkin it should peel away reasonably easily (throw the skin away).
- Once the Vege’s are cooked add the pumpkin to the pot and squash/mix it in with the Vege’s, you may need to lower the heat a little to prevent the mix from burning.
- After 5-10mins add 2 cups of milk to the pot and mix through, leave to simmer for a further 10mins.
- Run the whole mix through a blender or food processor, you should end up with a smooth consistency and the seeds will break up but wont dissolve completely.
- Use 1/2 a cup of milk to clean the blender/food processor and add this to the pot.
- Leave to simmer for 15mins stirring to ensure it dosen’t burn.
- Serve into bowls and top with fresh cracked pepper and/or a dolp of low fat cream or plain yoghurt in the middle of the bowl.
The above soup can be frozen but it will seperate a little when thawed but as you heat it back up stir to combine it back together. The above makes a fairly mild soup with only a hint of spice for a spicer soup add more chilli’s. If you make it I hope you enjoy it :).