Pumpkin Soup - four ways
Servings: 4
This wholesome basic soup can be eaten as it is or spiced up into an extra special dish. For those who generally dislike pumpkin, give the variations a try...you may be pleasantly surprised!
Ingredients
- 2 tbsp butter, ghee or coconut oil
- 1 onion/s -roughly diced
- 2 clove/s garlic -roughly sliced
- 1 kg pumpkin -peeled and roughly diced into 2-3cm cubes (or a piece of a larger pumpkin)
- 750 ml chicken broth or stock (3 cups) or vegetable stock
- 270 ml canned coconut milk (1 cup)
- Sea salt and freshly ground black pepper - to taste
Instructions
- In a large pot, over a medium heat add butter or oil then gently sauté the onion and garlic for a minute or two until translucent.
- Add the pumpkin and stock, bring to the boil then simmer until the pumpkin starts to fall apart.
- Allow to cool a little before processing in a blender or food processor until smooth. Taste and season.
- If you are making the Thai, Ginger, or Indian version, add the coconut milk and mix or blend the soup.
Thermomix method
- Chop the garlic, 5 sec, speed 5. If adding extras like ginger, add with the garlic.
- Add the onion, chop 5 sec, speed 5. If making the bacon version add the bacon with the onion.
- Add the butter, ghee or oil and saute 2 mins, 100, speed 1.
- Add the pumpkin and chop, 10-15 seconds, speed 7.
- Add the stock and cook 15 mins, 100, speed 3 (with basket over the lid).
- Allow to cool a little before adding the coconut milk and puree (taking care it's cool enough) 30 seconds, speed 8.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.