Page 5 - Lansdowne Gardens Autumn Newsletter 2023
P. 5
5 LANSDOWNE NEWS, AUTUMN 2023
Pumpkin Soup
With the change in season comes a What’s Cooking
change in foods we like to eat. As it
starts to get cooler outside, we tend With Ashley, Group Executive Chef
to crave foods that will warm and
comfort us. Ingredients
Autumn offers lots of versatile root 1kg pumpkin, peeled, de-seeded & roughly chopped
vegetables from potatoes and carrots 1 carrot, peeled
to parsnips, beetroot, sweet potato 1 small brown onion, peeled
and pumpkin. ¼ stick leek, washed
A favourite ingredient in warming 1 x stick celery, washed
Autumn soups and roasts, pumpkin 1 tsp crushed garlic
has a sweet, mild flavour the whole 1 cube of vegetable or chicken stock powder
family will love. 1.5 litres water
1 tsp ground coriander (optional)
Pumpkin soup is best made with the 2 tsp olive oil
old-fashioned varieties like butternut,
Salt and pepper to taste
Jap, Kent or Queensland Blue – the
harder pumpkins, as soft fleshed Method
pumpkins can make the soup a little 1. Heat the olive oil in a large pot, over a medium heat.
watery. 2. Dice the carrot, leek, celery and onion to about 1 cm.
Personalise your pumpkin soup and 3. Add to the pot and gently sweat, stirring frequently.
spice it up with a touch of curry 4. After approx. 3 minutes add the garlic (and coriander).
powder; ginger or stir in a mix of 5. Cook for a further 3-4 minutes, or until the vegetables
cumin, coriander and smoked are soft and translucent.
paprika. For a richer soup, blend in a 6. Add the stock powder, pumpkin and cover with the
little light cream. Perhaps garnish water; plus a good pinch of salt (optional).
with fresh herbs, grilled chorizo, 7. Bring to the boil, cover with a lid (optional) and turn
dukkha, pumpkin seeds or toasted down to a simmer.
almond slivers? 8. After approx. 45 minutes, turn the heat off and let
stand for 15-20 minutes.
Just don’t forget to serve your
pumpkin soup with crusty bread as 9. Add the desired quantity of salt and pepper, before
pureeing with a stick blender or food processor.
your family will want to mop up every
last bit! 10. Store in the fridge for up to 5 days or freeze.
11. Re-heat the desired quantity and serve with a dollop
Ashley of sour cream and crusty bread. Enjoy!
