We have the sniffles here at The Beetle Shack- again. I can't believe it, it's our 3rd cold this winter (and it's not even winter anymore). Time for hearty, healthy meals and a good bit of hibernation. Fresh, crusty bread is baking and the beds are still unmade, sounds like perfection to me.
Last night I whipped up this pumpkin soup, it was awesome. Promise. You should cook it.
ingredients (serves 4)
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 2 (300g) golden delight potatoes, peeled, chopped
- 1kg butternut pumpkin, peeled, chopped
- 1/4 teaspoon dried chilli flakes
- 2 teaspoons ground coriander
- 1 litre salt-reduced chicken stock
- 1/2 cup pure cream
- Pure cream, chopped fresh chives and toast, to serve
I added 2 carrots, 1 teaspoon of garam masala and 2 teaspoons of brown sugar
- Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander. Cook for 1 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
- Blend in batches until smooth. Return to pan over low heat. Stir in cream. Cook for 1 minute or until heated through. Season with pepper. Divide between bowls. Top with cream and chives. Serve with toast.
Recipe from here
Tonight, it's leftovers and fresh bread. Yep, life is that easy.