Aussie Pumpkin Soup:
You Legit Can't Mess This Up!
Savour the rich, creamy flavour of this easy pumpkin soup recipe Australia raves about – your tastebuds will sing!
EASY AFWHY THIS ROCKS
A whole butternut pumpkin costs $3 at Woolworths and makes enough soup for four people. It is warming filling and freezes perfectly so you can make a massive batch and eat well all week for almost nothing.
WHAT YOU NEED
Total Estimate: $6
LET'S DO THIS
Peel the pumpkin scoop out the seeds and chop into rough 3cm chunks. Do not stress about making them even - they are all getting blended anyway. Dice the onion and mince the garlic.
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft and golden. Add garlic cumin and ginger and cook for 1 minute until fragrant.
Add the pumpkin chunks and pour in the vegetable stock. The stock should just cover the pumpkin - add a splash of water if needed. Bring to a boil then reduce to a simmer. Cook for 25-30 minutes until the pumpkin is completely soft and falling apart when poked with a fork.
Take the pot off the heat. Use a stick blender to blitz everything until completely smooth. If you do not have a stick blender carefully transfer to a regular blender in batches - leave the lid slightly ajar to let steam escape or it will explode on you.
Stir in the coconut cream. Return to low heat for 2-3 minutes to warm through. Taste and season generously with salt and pepper. Serve with toasted bread for dunking.
PRO TIP FROM THE CHAOS GOBLINS
The trick to deep flavour is cooking the onion properly in step 2 - do not rush it. Golden caramelised onion adds way more flavour than pale sad onion. Give it the full 5 minutes.
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