Pumpkin Soup

A recipe by Mike (Chief DD) – Darlinghurst

  • 100 grams of butter
  • 2 Tablespoons of coconut oil or olive oil
  • 200 – 220 grams of leeks (just the whites)Â
  • 600 grams of sweet potato (Kumera)
  • 1.5 – 1.6kg of pumpkin (kent pumpkins are good right now)
  • 200 grams of cauliflower chopped
  • Around 10 fresh sage leaves
  • I clove of garlic chopped
  • 25 grams of chopped ginger
  • 50 grams of sultanas
  • 2 teaspoon of cumin powder
  • 1 teaspoon of turmeric
  • 2 teaspoon of curry powder
  • 1 teaspoon of freshly grated nutmeg
  • salt and pepper to season
  • 2 litres of vegetable stock
  • 500 mls of water
  • Juice of half an orange

To serve:

  • Greek yoghurt or crème fraîche
  • Chopped chives
  • Baguette

Preparation time 30 minutes
Cooking time 1hr

Serves 6 – 8

How to:

  1. Add the butter and coconut oil (or olive oil) to a stock pot and melt on a low heat with the leeks. Stir to ensure the leeks don’t brown. Once soft add the garlic and ginger and the roughly diced sweet potato, pumpkin and cauliflower. Add the sage and stir for 5 – 8 minutes on a low to medium heat
  2. Add the sultanas, cumin, curry powder and nutmeg and cook for a further 8 to 10 minutes on a low to medium heat
  3. Add the vegetable stock, water and turmeric and bring to the boil then simmer for 20 – 25 minutes or until the vegetables are falling apart and the consistency is beginning to thicken
  4. Take off the heat and leave to cool a little before blending. Aren’t stick blenders the best invention ever!
  5. Return to a low heat and season to taste with salt and white pepper and add the orange juice. Serve with a light dusting of freshly grated nutmeg, a dollop of greek yoghurt or crème fraîche and chopped chives. Oh and a crusty baguette,

Bon appétit!

Notes for the cook:

  • If the soup is too thick, thin down with a small amount of water until you reach the desired consistency
  • Ensure the soup is a nice thick consistency before blending
  • Try and find a very ripe pumpkin that’s bright in color. They usually have more flavour
  • Never buy pre packaged chopped pumpkin, it might be convenient but it will be tasteless. Days on end inside a bag isn’t good
  • Be careful when blending hot soup.

This recipe also appears on Mike Galvin’s website

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