The air is definitely feeling a little cooler now that we are well and truly into autumn, and whilst I do love summer, the autumn colours really are beautiful and the crispness in the air is a welcome relief after the humidity that we sometimes get here in Auckland.
One of my favourite things to do is make soup on those cooler days – knowing that it will fill the kitchen and house with a delicious aroma, but also that lunches for the next week are sorted!
This is my variation of a Thai spiced pumpkin soup – if you like things spicier you can definitely increase the spices used, and feel free to play around with the veges – you can just about use anything that needs used up! I added 1/3 head of cauliflower to this one, which I wouldn’t normally do, but it was sitting in the fridge looking as though it needed using! It also gave it a great texture, and bulked the soup out a little bit.
What you will need (3-4 serves)
Slog of olive oil
1 x onion
1 tsp cumin
1 tsp dried coriander
1 tsp ginger
2 cloves garlic
1/4 tsp chili powder
1x butternut pumpkin
2x carrots (optional – can also add other vegetables as desired such as potato, kumara, parsnip, cauliflower)
Boiling water and 1-2 cups of vegetable stock to cover vegetables
1x can coconut milk
2 x Tbsp crunchy peanut butter
Salt and pepper to taste
What you need to do
Chop pumpkin into 3-4 cm cubes. There is no need to remove the skin – it ALL goes in! Set aside. Fry off the onion and garlic with the olive oil in a large pot until soft. Add in the spices until fragrant. Add pumpkin and other vegetables if using. Add boiling water and stock until just covering the vegetables and simmer until vegetables are at desired consistency to blend, about 15 – 20 minutes. Use a stick blender or food processor to blend until smooth. Add coconut milk and peanut butter and blend until incorporated. Add extra seasoning as desired.
Serve immediately with some Greek yoghurt, or let cool to portion off for later. You can also portion this soup up and freeze it for those hectic times!