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Tuesday, 1 January 2013

Australian Pumpkin Soup Recipe

Pumpkin soup is a great and filling entree or meal especially in the winter months.Pumpkin can be boiled, baked, steamed or roasted. It can be made into soup, a pie, mashed or cooked as a vegetable.This recipe is from Cooking the Australian Way, which says that nearly every family has a version of it.Lets enjoy the recipe...


Ingredients :
  • 1 tablespoon rosemary, fresh, finely chopped 
  • 20 ml (1 tablespoon) extra virgin olive oil 
  • 1 kg (2 pounds) pumpkin, peeled, deseeded and coarsely chopped. (Try a Butternut pumpkin) 
  • 1 small potato 
  • 20 ml (1 tablespoon) extra virgin olive oil 
  • 1 large onion, coarsely chopped 
  • 2 cloves garlic, crushed 
  • 1 teaspoon paprika 1 red chilli, deseeded, finely chopped (or a ¼ teaspoon of hot chilli flakes) 
  • 3 cubes chicken stock 
  • 1 litre (35 fluid oz) water salt, 
  • pepper to taste

Method :

1. Preheat oven to 220°C (425°F). Deseed the pumpkin. Peel and chop the potato and 
    pumpkin into approx. 3 cm (1inch) pieces. 
2. Combine the pumpkin, potato, rosemary and 20ml of oil in a large roasting pan. Roast in 
     the preheated oven for 30 minutes or until tender. 
3. While the pumpkin and potato are roasting, heat 20ml of oil in a large saucepan. Add 
    chopped onion, garlic, paprika and chilli to the pan. Cook stirring for about 10 minutes     
    or until the onion softens. 
4. Add the roasted pumpkin, potatoes and stock to the onion mixture. Bring it to a boil   
    and then reduce to low. Simmer covered stirring occasionally until it reduces a little 
    (about 10 minutes). Remove the pan from the heat. 
5. Let cool. Using a blender or potato masher and sieve, puree the cooled mixture. 
6. Pour into a pan and heat gently adding salt and pepper to taste

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