Usually when the kids ask me whats for dinner? and I say pumpkin soup they screw up their noses, they sit up and eat it but its definitely not their favourite soup. But I still had some of my home grown pumpkin left over after making my Roast pumpkin & ricotta cannelloni and my Roast pumpkin & chickpea salad. It is most definitely soup weather here in Adelaide at the moment, so they were just going to have to grin and bear it :-).
So as we were all sitting down for dinner and the kids sadly started spooning soup into their mouths, there was a little look of surprise on their faces. “Wow mum this is really nice this is the best pumpkin soup ever!!!!!!!!!” Woohoo I have found it, a pumpkin soup that my children like……. it was at this stage that I started having a little celebration dance in my head.
This soup takes on attributes of Mexican flavours having two dried ancho chillies added to an otherwise basic pumpkin soup recipe. So to follow through with those flavours I garnished the soup with sour cream, diced avocado, coriander and lemon zest. The lemon really balances out that dense smokey flavour from the dried chillies, I also think a chunky guacamole would also work really well.
- 1 Tsp olive oli
- 1 brown onion chopped
- 2 cloves garlic crushed
- 1.2 kg Japanese or butternut pumpkin
- 2 dried ancho chilles chopped
- 1 litre chicken or vegetable stock
- sea salt and cracked black pepper
- 1 avocado diced
- zest of 1 lemon
- sour cream and coriander to garnish
- heat oil in a large saucepan over high heat
- add onion cook for 5 minutes or until softened
- add garlic cook for 1 minute
- add pumpkin and chilli cook for a further 5 minutes
- add stock, bring to the boil and cook for 20 minutes, or until pumpkin is tender
- using a hand held stick mixer, blend until smooth, otherwise process in a blender
- season to taste with salt and pepper
- place soup in bowls and garnish with sour cream, avocado, coriander and lemon zest.
Recipe adapted from Donna Hay recipe ,from Donna Hay Magazine