Pumpkin soup is always a winter favourite on restaurant menus and we think we have a recipe to rival any other. The Tassie Farm is being quite smug because we have just ‘harvested’ our first and only pumpkin from our vegie patch! So, now we feel we can mix it with the best of them, especially combined with our other homegrown potatoes and carrots.
Ingredients for 2: (all chopped)
3 cups pumpkin (skin off)
2 large carrots
1 large potato
Celery sticks (optional)
By the way, if you don’t have pumpkin, just use sweet potato as the main ingredient instead.
The secret to our soup recipe is roasting all the vegies first. This little trick adds a sweetness to the soup’s flavour. Set your oven to about 180C, add a splash of olive oil to the vegies and roast them until they just start to soften and brown on the edges – about 30 minutes should do it.
Finely chop 1 onion, along with your celery. Slowly set the onions down until they are translucent and just starting to brown. Add your roasted pumpkin, carrot and potato. Then add enough stock to cover the vegies. If you don’t have any handmade stock, just use a vegetable stock cube (and add water). Cook at a slow simmer until all the vegies are soft. The carrot will be the last to soften. Once this is done, take off the heat and use a stick blender to create a smooth soup.
The Tassie Farm serves our soup with homegrown corriander, or if you prefer, garnish with cream. Crusty bread is mandatory!
This batch of soup fed two people for two lunches. Just add more vegies if you need to feed more mouths!
Here are some other recipes with pumpkin http://thetassiefarm.com.au/pumpkin-gnocchi/