Butternut Pumpkin Soup

In Australia, we don’t call most of the gourds squash, we call then Pumpkin.  So Butternuts are Pumpkin, not squash.  They’re the same vegetable, so this works just as well on this side of the world too.  Many recipes say to boil the pumpkin, but that means you have to peel it first (hard) and also that the depth of flavour is not there – to me the boiling makes the flesh more watery than I like.

Ingredients 

  • 1 butternut pumpkin, cut into large unpeeled chunks.
  • 3 tablespoons butter 
  • 1 large onion chopped
  • salt
  • pepper
  • 1 carrot chopped
  • 1 stick of celery chopped
  • 2 teaspoon ground cumin
  • 4 cloves garlic, minced
  • 4 cups vegetable stock
  • chopped chives and sour cream to serve

 

Method 

  1. Preheat oven to 350F . Place the pumpkin cut side up, peel side down on a baking tray and roast for 30-60 minutes.  The pumpkin should be roasted until cooked through
  2. Whilst the pumpkin is roasting, add butter to a large pot and saute the vegetables (seasoned with salt and pepper) until the onion is soft. Add the cumin and garlic, and saute for about a minute, being careful not to brown/burn the garlic.  Add the vegetable stock, bring to a simmer for 5-10 minutes.   Blend until smooth – we used a stick blender directly into the pot.
  3. Scoop the pumpkin out of the skin, and  Add the pumpkin to the pot, peel the garlic and then add to the pot. Remove the pot from the heat.
  4. In batches puree the mixture until smooth.  Bring to a slow simmer for about 30 minutes
  5.  Serve with yoghurt and chopped chives.

 

Turkey and Pasta Soup

Ingredients:

  •  olive oil
  • 1 tablespoon butter
  • kosher salt
  • 1 large white onion, diced
  • 2 stalks celery, trimmed and diced
  • 2 carrots, peeled and diced
  • 4 large mushrooms, halved and sliced
  • 2 teaspoons ground pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon pot herbs
  • 3 large cloves garlic, finely minced
  • 1/4 pound turkey breast, diced
  • 16 oz chicken or vegetable stock
  • 2 1/2 cups dried pasta
  • 1/2 red capsicum (bell pepper)
  • 1/2 green capsicum (bell pepper)
  • 16 oz can of whole tomatoes, diced.
  • Pesto

Method:

  1.  Put 1 tablespoon olive oil and butter into soup pot.  Add diced onion, sprinkle with kosher salt.  Saute for a minute or so.  
  2. Add  diced celery, saute.  Add diced carrot, saute.    Add sliced mushrooms, saute.
  3. Add potherbs, red pepper flakes, ground pepper, and garlic, and saute for a minute, making sure the garlic doesn’t burn.
  4. Remove from heat, put all of vege/herb mix into a bowl.  
  5. Put pot back on heat, and add 1 tablespoon of oil to the pot.  
  6. Heat, and add turkey to brown.  Once browned, return vegetables to the pan.  
  7. Add stock, and 16 oz water (I rinsed the tomato can with water and used that water).    Bring to the boil.  
  8. Stir the dried pasta through the pot, add the red bell peppers, and cook for 10 minutes.   
  9. Add the chopped tomatoes, and bring  to the boil for 10 minutes.
  10. Serve with a dollop of pesto stirred through each bowl.

Simple Chicken Soup

I created this soup recipe because I’d been craving a simple. home-made chicken soup. All of the flavour comes from sautéing the fresh ingredients prior to the addition of the stock. Sautéing takes away that “boiled” taste some soups have. Next time I make it, I may also sauté the rice, as per risotto, for an additional toasted flavour. Prep Time 15 minutesCooking Time: 30-45 minutesIngredients

  • 2 tablespoons olive oil
  • sprinkle of kosher salt
  • sprinkle of fresh cracked black pepper
  • 1 large yellow onion, finely diced.
  • 4 stalks celery, finely diced
  • 2 carrots,peeled and finely diced
  • 1.5 lbs chicken, medium diced
  • 5 cloves garlic, finely minced
  • 46 oz (1.3L) chicken stock
  • 1 cup jasmine rice
  • 1 lb frozen mixed veg (corn, peas, carrots, beans) – I used Pathmark’s organic blend.
  • salt and pepper to taste

Method

  1. Sauté the onions with the kosher salt and freshly cracked black pepper for a couple of minutes on medium heat in olive oil. 
  2. Add celery and sauté for a minute. 
  3. Add carrots and sauté for a minute. 
  4. Add chicken and sauté over high heat, stirring well until all chicken is sealed and starting to brown. 
  5. Add freshly minced garlic and sauté for about 30 seconds – just enough to release the flavour without browning.
  6. Add stock, and bring to the boil. 
  7. Once at a boil, add rice, stirring well so as not to clump or stick. 
  8. Reduce heat to a simmer for 15 minutes.
  9. Add frozen mix veg, bring to a rolling boil. 
  10. Reduce heat and simmer for 3-5 minutes. 
  11. Season to taste and eat.