We love a great soup and pumpkin soup always tops the list. This delicious recipe from CSIRO can be whipped up in a jiffy and fill up those bellies.
Butternut Pumpkin & Coriander Soup
3 cup of chicken stock (the better the quality the better it tastes)
1 cup water
1kg butternut pumpkin, peeled and roughly chopped
1 large onion, roughly chopped
2 carrots, roughly chopped
2 cloves garlic
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1/2 cup coriander leaves
In a large saucepan, bring stock and water to boil. Add vegetabls and spices and brind back to a boil. Reduce the heat and simmer for 20 mins or until vegies are soft. Allow to cool, then puree using a blender or hand blender. Reheat soup and top with coriander. Serve with toasted bread and you have a winner. Serves 4.
Have a great weekend!