Winter has come to an end here in Australia and although I would usually be thrilled (I am one of those people who hates the cold) I am left somewhat upset and disappointed. I feel as though I need to mourn winter… is that strange? Ok, lets just say that winter and I have a complicated relationship! I hate the cold, but then I love the cold because it makes warm food and drinks enjoyable. But then I want to sleep in all the time and hide under my blankets because I tell myself I will get frost bite if i get out of bed (even though the temperature is only 2 degrees celcius at night haha). Ok enough with the complaining, lets get to the real reason why I feel like I need to mourn winter… I didn’t make pumpkin soup enough as I should have!
I’m not joking! You heard me correct the first time! I only made pumpkin soup about 5 times this winter!! Can you tell how disappointed I am? I love pumpkin, which means I love pumpkin soup. The weather is already warming up which means I have to wait another year (insert ‘balling eyes out emoji’ here). At least I will have these pictures to reminisce about until 2016… right?
For me, the perfect pumpkin is the Kent Pumpkin, especially when it’s a deep orange colour and quite large in size. Some of the smaller ones are too young and aren’t very flavourful. My ultimate pumpkin soup has to be thick, but not too thick; creamy and super smooth and silky. Please tell me I’m not the only one who is obsessive about pumpkin soup! Who knew something so simple could be so complex.
- 1 brown onion, roughly diced
- 1 leek, roughly chopped
- 1.5kg kent pumpkin, roughly diced
- 1 tablespoon, coconut oil
- 2 cups vegetable stock
- 2 cups filtered water
- ½ cup coconut cream
- chopped parsley, to garnish
- Heat the coconut oil in a large pot over medium heat. Add the onion and leek, sauté for 3-4 mins until translucent and lightly browned. Add the pumpkin, stock, and water. Bring to the boil and then continue to simmer for 30 minutes until the pumpkin has softened.
- Remove the pot from the stove. Remove 1 cup of liquid from the pot and reserve it for later. Blend the remaining soup using a stick blender until smooth and creamy. You could also blend the soup in a blender, however you may need to do a few batches.
- Add the coconut cream and stir through. If the soup is still too thick for your liking, add the remaining liquid your reserved earlier and blend once more.
- Garnish with fresh parsley and a drizzle of coconut cream to serve.
This soup freezes really well for quick and easy meals, make a big batch, let it cool and divide it into individual airtight containers. Its perfect for a quick dinner or to take to work for lunch.