One of my earliest memories is of my mother making me pumpkin soup. Thankfully, I always paid close attention as she was doing so, and now I make my own version of this classic dish to take to work for lunch. This meal is quite healthy and filling. Add warm bread roll and you're all set on a cold winters day.
Perfect pumpkin soup:
1 medium onion 2 cloves garlic 2 sticks of celery tablespoon of olive oil or vegetable oil salt to taste cracked pepper to taste spices to taste- I have been using a Moroccan mix lately, cumin, turmeric, paprika, coriander and chilli vegetable or chicken stock 1.5 kg pumpkin - I also like to use sweet potato or carrots as well for variety boiling water, about 1.5 litres natural yoghurt or sour cream
Finely slice onion, celery and garlic and fry gently in oil for about 10-12 minutes, until translucent and soft
Add spices, salt, pepper and chopped pumpkin/ sweet potato and cook for 5 minutes
Add boiling water until the soup mix is only just covered, and then add stock, salt and pepper to taste. Cook for 20-30 minutes at a simmer until pumpkin is soft and beginning to break down
Blend mixture with a hand blender or food processor until smooth. Garnish with cracked pepper, yoghurt and coriander
This soup will last up to four days in the fridge, or three months in the freezer. Enjoy!