Jarrahdale Pumpkin Soup Recipe
180kcal
Ingredients
- 1 medium-sized Jarrahdale pumpkin about 3-4 pounds, peeled and cubed
- 2 tablespoons olive oil or butter
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 cups vegetable broth or chicken broth
- 1 cup coconut milk optional
- Salt and pepper to taste
- 1/2 teaspoon ground nutmeg optional
- 1/2 teaspoon ground cinnamon optional
- Fresh herbs parsley or thyme for garnish
Equipment
- Large pot
- Immersion blender (or regular blender)
- Spoon for stirring
- Ladle for serving
Method
- Prepare the pumpkin and vegetables: Peel and cube the Jarrahdale pumpkin. Chop the onion, garlic, carrots, and celery.
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes). Add the carrots and celery, cooking for another 5-7 minutes.
- Add pumpkin and broth: Stir in the cubed pumpkin and pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 20-25 minutes or until the pumpkin is tender.
- Blend the soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a regular blender.
- Add creaminess and seasoning: Stir in the coconut milk (if using) and season with salt, pepper, nutmeg, and cinnamon. Simmer for 5 more minutes.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh herbs. Serve hot.
Notes
- For a richer flavor, you can roast the pumpkin before adding it to the soup.
- To adjust the texture, add more broth if the soup is too thick.
- This soup can be made ahead and stored in the fridge for up to 3-4 days or frozen for up to 3 months.
- Customize the flavor with your preferred spices or add a dash of cayenne pepper for a spicy twist.
