Posted by: Rachael | April 15, 2008

Our Favourite Soup

Last week it was still summer. The leaves on the trees were turning red and brown and golden and rust, but the Indian summer was lingering. It seemed it might go on forever. However, winter jumped out of nowhere and hit us with its full force…….wind, cold and rain.


We are lazy-bones-es round here so we only ever make pumpkin soup when the oven has been turned on for something else. While the something else is cooking, a pumpkin or two accompany the main dish…..after an hour or so they are soft enough to peel the skin off easily and little kids love to scoop the seeds out. No fighting with hard pumpkins to chop into manageable pieces. No painstaking peeling of skin.

We chop up some onions and garlic (and possibly carrots as well or celery or chillies) and fry them gently in a little olive oil, coconut oil and butter. If we want a curry-ish soup the turmeric and cumin and coriander go in next. Then the pumpkin…..and any of the following: split yellow peas, red lentils, cubed potato or kumara, yams, parsnip, cauliflower florets. A splash of soy sauce or Worcestershire sauce along with some homemade chicken stock and a bit of water if necessary add to the flavour. I like to bring it all to the boil and then throw the pot in my cooking bag…….you could just as easily use a crockpot or even just simmer it on the stove, taking care not to let it stick. Just before serving I whizz it up and add coconut milk.




  1. What a fantastic tip for peeling and cutting the pumpkin! I am definantly trying that next time pumpkin soup is on the menu. Thanks 🙂

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