Soup is most definitely a staple in our house, especially during the winter months.  Seriously, how good is it to wrap your hands around a warm mug of soup? It just feels so amazing and warms the soul! It is so portable as well, we often take a thermos full to the dance eisteddfod, the netball or even the footy.

This is a slight variation on the traditional pumpkin soup and features our Indian Spice Mix, which takes this soup to the next level (well, that is our opinion anyway).  You could also make up a batch of our wonderful Naan bread.

 

July 1, 2019
  • 10m
  • 20m
  • 30m

Ingredients

  • 1 brown onion
  • 1 garlic clove
  • 1 tsp. Indian spice mix
  • 700 g butternut pumpkin
  • 1 carrot
  • 300 mL water
  • 400 mL tin coconut milk

Instructions

Thermal Cooking Method

  1. Peel garlic and onion and then chop the onion into quarters. Dice pumpkin and carrot into bite-sized pieces.
  2. Place everything, except the coconut milk, into the mixing jug and cook for 15 minutes/steaming temp/speed 1.
  3. Add coconut milk and then puree for 1 minute/speed 8, or until smooth.

Traditional Cooking Method

  1. Peel garlic and onion and dice finely. Dice pumpkin and carrot into bite-sized pieces.
  2. Place everything, except the coconut milk, into a large pot, bring to the boil, then reduce to a simmer. Cook for approx. 15 minutes, or until the pumpkin is tender. Stir often.
  3. Add coconut milk and then puree using a stick blender or food processor until smooth.