So I’ve been out of touch a while…we’ve been having some awesome adventures which I’ll talk more about later. We’re in country Queensland at the moment – yes! – we made it over the border at last. Just a quick post to say I’m still here – I had an awesome cannelloni recipe to share (my best one to date!) but I lost the paper napkin I wrote it on…I’m hoping it shows up in the van somewhere. I know, keeping information on a paper napkin is not ideal. Instead, I’ve got a quick and easy one for you – a pumpkin soup I made in the van last night. We were given a whole pumpkin a few days ago, so we used the opportunity we had being plugged into power at the Chinchilla Weir to whizz up this one. We only have one smallish pot, so we had to make do with whatever would fit. I know everybody has their own spin on pumpkin soup (I like a healthy dash of white pepper, or some red or green thai curry paste), but this one is a simple one that can be tweaked however you like.
Half a medium sized pumpkin, peeled and chopped
1 medium potato, chopped
1 tbsp oil
1 large onion, chopped
5 cloves garlic, minced
Thumb of ginger (about one inch), minced
Vegetable stock (enough to cover veggies)
1/2-1 tsp curry powder
1/2 tsp cayenne pepper
1 tsp ground cumin
Salt and pepper to taste
Heat oil in a medium to large saucepan. Add onion and saute over medium heat for a couple of minutes until softened. Add garlic and ginger and cook until fragrant.
Add curry powder, cumin and cayenne pepper and cook for about 30 seconds, before adding pumpkin and potato. If you have the space and feel like a thicker soup, throw a couple more potatoes in. Fill with enough veggie stock to cover the vegetables.
Bring to a boil, then reduce to a simmer and cover. Allow to cook until veggies are soft enough to mash. Add salt and pepper, then get your whizz stick and mix until smooth (or transfer to a blender – but remember to let it cool a little first so there’s no soup explosions!). And voila! Ready to eat! We toasted some garlic bread under the grill to dip in and topped with plenty of pepper and cayenne as I like it spicy.