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JOURNAL

FEEL THE WARMTH

Time to set the table and sit down for that delicious bowl of soup. Because let's face it, everyone loves a warm, soothing soup to get us through the chilly months ahead. We all have our classic and simple soup recipe that comes out at this time of year. 

Our favourite soup right now, pumpkin. It is a family favourite and goes perfectly with a fresh loaf of sourdough bread and some butter. 

Here is a quick and easy recipe to make this week. We suggest making a bit extra to have for lunch the next day, perfect for reheating.

 

Recipe for Pumpkin Soup

Serves 4-6 people    Prep Time 15 minutes    Cooking Time 25 minutes

 

Ingredients

1 tablespoon olive oil

1 brown onion, coarsely chopped

1 garlic clove, crushed

2 teaspoons of ground cumin

2 teaspoons of ground coriander

1 large-sized butternut pumpkin, skin and seeds removed and roughly chopped

1 tablespoon curry powder (mild or medium, depending on your preference)

1 cup of vegetable stock

½ cup of cream

Salt and cracked black pepper

 

Method

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for a few minutes, stirring, or until soft and golden. Add cumin and coriander. Cook, stirring for 1 minute or until aromatic.

Add pumpkin and stir to coat. Add stock and curry powder. Bring to the boil, stirring occasionally. Simmer, partially covered, for 20 minutes or until the pumpkin is soft, stirring occasionally. Set aside to cool slightly.

Stir in cream and transfer to mixing bowl or blender. Blend until smooth or as desired. Season with salt and pepper.

Ladle soup among serving bowls, serve with a warm slice of bread and butter. 

 

Enjoy xx

 

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