No Frills Pumpkin Soup

Brr, I'm freezing. Are you freezing? I know that I am being a child when I say I'm freezing. And yes, I do realize that 6°C is amateur freezing weather and currently London's warmest weather since records began. But it's cold.

So yeah, when we're cold... soup is in order.

Every autumn / holiday season, it seems like pumpkin inevitably take over the menu and in today's case, shopping aisle.

Me and my friend have been making renditions for this recipe for weeks. It comes from an Australian recipe on www.taste.com.au and is perfect for the chilly weather! From scratch and without cream - this classic is guilt free too!

Wrap a blanket around yourself, put on some socks and let's make some soup!


Ingredients: 
2 tbs olive oil

• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1L chicken or vegetable stock
• 1/2 cup (125ml) light condensed milk 

Method:

1. Dice pumpkin into small cubes.  

2. Chop the leek, onion and garlic. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.

3. Add spices and cook, stirring, for 30 seconds. 

4. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches

5. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Serve soup hot with a generous dollop of sour cream or yoghurt and enjoy!





Tip: To add some oomph, try this recipe with some horseradish sauce!