Few things are as satisfying as a hot bowl of pumpkin soup on a cool, winter’s night.
And as you’ll see, it’s dead easy to make.
Just thought I’d share this quick recipe with you. It’s a favourite in my house at this time of year, when the nights are cool and clear and you need something to warm your insides . . .
The key ingredient of course is pumpkin, and here in North Queensland the most popular variety grown locally is the Japanese pumpkin (or kabocha as it is known in Japan and other parts of the world).
You see them for sale in road side stalls right across the region and if you don’t have the room to grow a vine yourself, then this is the best way to get your hands on one.
You’ll also find some interesting versions of how the name of this vegetable is spelt, too!
Jap pumpkins have a lovely, soft texture and a delicious, nutty flavour. They’re perfect for this recipe, but if you can’t get them then other varieties will work well too.
So, without further ado.
1kg chopped and peeled pumpkin
1 carrot, peeled and chopped
1 celery stalk, chopped
1 red onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 litre chicken stock
4-5 fresh sage leaves
extra virgin olive oil
Place large pot on stove top on high heat, add a good lug of olive oil and fry sage leaves until they darken and become crisp. Remove leaves and place on paper towel to drain. Keep for garnish.
To the pot add pumpkin, carrot, onion, celery, garlic and stock. Bring to the boil, then simmer uncovered for 20 minutes or until all vegetables are soft.
Once you are happy they are cooked, ladle soup into a blender and blend until thick and smooth (be careful not to get it on you as it will be very hot). Depending on the capacity of your blender, you may have to do this in a couple of batches.
Once finished, serve in bowl with a dollop of sour cream and a crispy sage leave. We usually slice up a loaf of ciabatta bread as well, brown it in the oven until it is nice and crunchy, then dip it in the soup before eating.