LOCAL CHEF RYAN BROKENBROW'S RECIPE
Spiced Pumpkin Soup
Pumpkins are not just for decoration, they are a healthy vegetable of the squash family. This recipe for a rich winter warming soup that is spiced with a little kick of heat to warm the insides.
Ingredients
- 1 tbsp x unsalted butter
- 1 x onion, diced
- 2 x cloves of garlic, diced
- 1 ½ tsp x curry powder
- ¾ tsp x ground cumin
- ½ tsp x ground coriander
- 1 tbsp x salt
- ½ tsp x black pepper
- 1 litre x chicken stock or vegetable stock
- 500g x pumpkin, peeled and diced
- 250ml x water
For garnish
- plain yoghurt
- toasted pumpkin seeds
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Melt butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 to 6 minutes.
Add the crushed garlic and ginger, and cook for another minute.
Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.
Add the pumpkin and cook for 5 minutes
Add your chosen stock and water, stir to combine.
Increase the heat to high and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for 30 to 40 minutes, until the pumpkin is soft.
Turn off the heat. Use a blender or stick blender to purée the soup.
If the soup is too thick for your taste, add more stock or water to thin it to a consistency you like.
Add black pepper and adjust seasonings to taste. Add more salt, if necessary.
Serve warm with a drizzle of plain yoghurt that has been thinned with a little water. Sprinkle with toasted pumpkin seeds.
- Can be made then frozen.
- Will last for 3-4 days in the fridge so a perfect lunch to take to work
