Posted by: jacksterja | 11 April, 2008

Pumpkin Soup

It’s getting to that time of year here, where the temperature is dropping and I start looking for something hearty and warm to eat. Pumpkin soup seems to be one of those perennial favourites and everyone I know seems to have their own version of it. I, of course, have my own particular version so I thought I’d share it here. It’s deliciously creamy but dairy free and more filling and delicious than it has any right to be for such a low-fat, nutrient packed meal.

Pumpkin Soup

  • Saute some coarsely chopped onions and garlic in the bottom of a large stockpot with a splash of olive oil.
  • Pour in a good amount of water – boil in the kettle fist as it’s more energy efficient and quicker
  • Add a heaped tablespoon of quality vegetable stock powder. (I prefer Vegeta, it’s seems less salty and more flavourful)
  • Add a generous amount of peeled and chopped pumpkin – it gets blended so big chunks are fine.
  • Add coarse ground black pepper, chopped parsley and coriander.
  • Cook for a minimum of about 20 minutes. It doesn’t hurt to cook it for way longer than this.
  • About 10 minutes before serving, add a tin of creamed corn (corn kernels, either tinned or fresh will do, but you tend to get more bits stuck between your teeth, so I definitely prefer the creamed variety). This particular secret ingredient I really need to give credit to my Mum for.
  • Add either a tin or 2 cups of well cooked soaked dried chickpeas.
  • Take to the lot with a hand blender until there are no big chunks left. All the chickpeas should blend into the soup giving it a delicious nutty flavour and creamy texture.
  • Serve with toast!

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