Friday, August 12, 2011

Winter Warmer

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
1tsp paprika
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!

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