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Warming, filling, wholesome… it's the answer to a cold winter's night!
This pumpkin soup is great for winter evenings. It's served with homemade cheese scones — which are super easy to make! But that's not all; the soup is also garnished with crispy, salty prosciutto. In other words? We're pretty sure you're gonna come back for seconds.
Serves 4.
Ingredients:
- 1 butternut pumpkin
- 4-5 spring onions (or 1 red/brown onion)
- 2 celery sticks
- 2 medium potatoes
- 1 stock cube
- 350g self-raising flour
- 10g fresh thyme
- 100g shredded cheese
- 100g prosciutto
- 3 tsp ground cumin (chilli, coriander, garam masala, smoked paprika, cayenne or garlic work well, too!)
- 200ml milk
- oil/butter for cooking
- salt and pepper
Method:
- Set oven to 220ºC. Heat a large saucepan with 1 tbsp oil over medium-high heat. Chop spring onions and celery, adding to pan as you go. Cook for 2-3 minutes, then add 3 tsp cumin.
- Peel and chop pumpkin and potatoes, adding to pan as you go with stock cube and 1 L water. Bring to the boil and simmer, covered, for 15 minutes or until pumpkin is soft.
- Combine flour, half the thyme leaves, 1/2 tsp salt and 50g cheese in a bowl. Make a well in the centre and mix in 200 ml milk and 2 tbsp oil/butter to make a soft dough. Knead gently and form into 12 scones. Place on a lined oven tray, sprinkle with remaining cheese, and bake for 10-15 minutes.
- Spread prosciutto on another lined oven tray, cook on the top shelf in the oven for 5 minutes, or until crispy.
- Using a stick mixer, blend soup until smooth. Add a little extra water (or milk/cream) if too thick. Season with salt and pepper.
- Serve soup in bowls, top with prosciutto and remaining thyme leaves. Serve scones on the side with butter.
Want to make this at home? We used The Butter People butter, butternut pumpkin and Kitchen 2 Kitchen shredded cheddar from the Dinner Twist Marketplace.
This plant-based version of our winter favourite is made creamy with the addition of coconut milk. The grated ginger brings zing and vibrancy while the addition of the curry powder brings warmth and depth. Serve with fresh chilli, crunchy seeds, lime and coriander, or however you please!
Serves 4.
Ingredients:
- 1 butternut pumpkin
- 300g sweet potato
- 1 brown onion
- 2 garlic cloves
- 1 tbsp curry powder
- 1 tbsp vegetable stock concentrate
- 400ml tinned coconut milk or cream
To serve
- Super Seed Sprinkle
- Red chilli
- Lime
- Fresh coriander
Method:
- Set oven to 220ºC. Wedge pumpkin and sweet potato. Toss on a lined oven tray with oil, salt and pepper. For for 25-30 minutes until vegetables are golden and tender.
- Heat a large saucepan over medium-high heat with oil (we used coconut oil for extra flavour). Slice onion and add to pan. Sauté for 5 minutes until translucent.
- Crush garlic cloves. Add to pan along with curry powder, roasted vegetables and stock. Pour in 1 L water. Simmer for 10 minutes.
- While soup is simmering, toast peanuts in a dry frypan over medium-high heat for 4-6 minutes until golden. Remove from pan.
- Use a stick mixer or blender to blend soup to smooth consistency. Stir through 1/2 coconut cream. Season with salt and pepper to taste.
- Ladle soup into bowls. Spoon in remaining coconut cream and sprinkle over toasted peanuts and super seeds. Serve with slices of fresh chilli, coriander and lime wedges.
Want to make this at home? We used Urban Forager stock paste, TCC coconut milk and Spencers mild curry paste from the Dinner Twist Marketplace.
