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Jarrahdale Pumpkin Soup

Perfect for that cold winters day!

Difficulty:Easy
Preparation time:10 mins
Cooking time:30 mins
Servings:4

Ingredients

  • Jarrahdale Pumpkin
  • Leeks
  • Potatoes
  • Margarine or Butter
  • Carrots
  • Celery
  • Runny Cream
  • Parsnips
  • Potatoes
  • Curry Powder
  • Vegetable Stock
  • Bacon
  • Fresh Ground Black Pepper

Instructions

  1. Peel and dice vegetables, set aside (make sure you cover potatoes with water so they don’t turn brown.)
  2. Melt Butter/Margarine in stock pot and add curry powder
  3. Add all vegetables, making sure you stir them to coat with curry mixture, turn heat down and sweat vegetables for approx. 15-20 minutes, stir occasionally.
  4. Next grind your pepper, cover vegetables with stock, cover pot and simmer. This step can take a while so have a cuppa and relax just remember to check and stir every now and then.
  5. When vegetables are cooked get out your trusty potato masher and get to work – I don’t blitz mine as we all enjoy the chunky bits.
  6.  It should now resemble a pumpkin stew more than a soup so if you don’t like the chunky bits now is the time to blitz.
  7. I add a bit of milk about now to give it a creamy texture.
  8. Ladle into your bowls, add a swirl of cream on top ( big or small it’s a personal thing)
  9. add a little nutmeg on top of the cream.  ALL DONE.
  10. DON’T FORGET YOUR CRUSTY BREAD