Step aside Campbell’s Chunky Steak & Potato Soup, we’ve tracked down a pumpkin soup that tastes better than three packets of Mi Goreng at 2am after a Thursday night ‘wine’ with the girls. Packed full of veggies that aren’t covered in tempura batter (a refreshing change), this little dish almost definitely has healing properties.
Here’s how to make the best pumpkin soup in the world.
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 1 leek, finely sliced (white part only)
- 1 garlic clove, crushed
- 1/2 tsp of ground coriander
- 1 tsp ground cumin
- 1/2 tsp of freshly grated nutmeg
- 1kg of peeled pumpkin, diced
- 1 big potato, peeled and diced
- 1 litre of chicken or vegetable stock
- 1/2 cup of thin cream
- Sign up for an account on Ancestry.com and see if you can unearth any family scandals that you can blackmail immediate relatives with in the lead up to Christmas.
- Pop to the shops and gather up all the ingredients you need. You’ll probably spend more time in the fresh food section than you’re comfortable with but be strong, you’re adding years to your life with every minute you spend in there (approximately).
- Head home and heat oil in a large saucepan over low heat. Add the onion and leek and cook for a couple of minutes until both veggies are softened but haven’t changed colour.
- Add garlic and spices and cook for thirty seconds, don’t stop stirring. Add pumpkin, potato and stock and bring to the boil. Turn the heat down, cover and simmer for half an hour before letting it all cool and bit and blending it with a bamix.
- Return the soup to the stove top, stir through cream and reheat it to desired eating temp. Season yo’ soup and add a little more nutmeg if it tickles your fancy.
- Divvy out the soup among dinner guest and serve with half a sliced loaf of sourdough (we’re all friends here). Instagram with the hashtag #Campellschunkysouperwoman.
Want to make something else? Check out all of our other recipes here.
Image credit: Gabby Stjernqvist for The Urban List