Easy Peasy Madras Pumpkin Soup


I love Autumn.  Not because it’s getting colder.  Not because the leaves on the tree in my back yard are falling by the tonne and forcing me to clean out the fish ponds underneath every 5 mins.  No, I love Autumn because it heralds the start of pumpkin season.  I LOVE pumpkins.  Pumpkins are incredibly tasty, versatile and a good source of beta-carotene.

Pumpkins come in all shapes and sizes, from the teeny tiny Munchkin Pumpkins to the great big bad-ass Kents.

Itty Bitty Munchkin Pumpkin, next to an Acorn Squash

Kent Pumpkins

Kent is what I got from the grocer yesterday and my fav go-to recipe is pumpkin soup because it’s just damn so easy to make.

Ingredients:

Method:

Peel, de-seed and chop the pumpkin into chunks (the smaller they are the quicker they’ll cook).  I generally wear rubber gloves when cutting up pumpkin because I don’t like the weird pumpkin skin I end up with on my fingers when I go gloveless as it takes me ages to scrub it off.  Place pumpkin chunks in a large saucepan over medium heat with the ghee.  Stir the pumpkin until well coated in ghee, add the salt and some pepper and allow to cook for 5 mins stirring occasionally.

Half fill the pot with water (I used pre-boiled as it makes the next step quicker).  Cover, and bring to boil.  Lower heat and simmer (covered) until pumpkin is very soft (approx 20-30 mins).

Add curry powder and chia and stir to combine. Use a potato masher to get rid of any remaining large chunks of pumpkin.  Cook for a further 2 mins, then remove from the heat.  Serve as is or with a dollop of plain yoghurt.

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  1. Pingback: Honey Cakes with Raspberry Cream | Happy Healthy Strong

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