With whole pumpkins currently selling for just $2 at Pak’nSave, this is a money-saving, time-saving, nutritious and tasty meal the whole family can enjoy.
What’s best is there will be enough left over to freeze for another meal. My kids are peculiar in the fact that they refuse to eat roast pumpkin, but they all love this pumpkin soup … go figure!
It also contains turmeric, which is now commonly known for its anti-inflammatory influences within the body. This dish is easy on the wallet and delicious on the palate, so enjoy this simple winter warmer.
PREP TIME: 15 mins
COOK TIME: 1 hour
SERVES: 12 people
2 tablespoons extra virgin olive oil
1 large brown onion, finely chopped
4 cloves garlic, finely chopped
4cm piece fresh ginger, finely grated
1 tablespoon fresh turmeric, grated
1 medium (about 1.4kg) pumpkin
2 large carrots, roughly chopped
1 stalk celery, sliced
1.25 litres chicken or vegetable stock
1 can coconut milk
1/4 cup natural yoghurt
1/2 cup fresh coriander, chopped
Salt and cracked pepper
1.Pre-heat the oven to 180degC. Pop the whole pumpkin into the oven for about 50 minutes.
2.Meanwhile, heat oil in a large saucepan over medium-high heat. Add turmeric, ginger, onion and garlic. Saute for 3 minutes, stirring often until onion has softened. Add chopped carrots and celery, cook for 5 minutes.
3.Remove the pumpkin from the oven and peel off the skin. Chop up and remove the pips.
4.Add stock, coconut milk and roasted pumpkin into the mixture. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10-15 minutes or until carrot softens. Set aside for 5 minutes to cool slightly.
5.Taste and add salt and pepper if needed.
6.Use a stick blender, puree until smooth. Place the soup over medium-low heat to warm through. Serve with a dollop of natural yoghurt and freshly-chopped coriander.