Roasted Pumpkin Soup

Roasted Pumpkin Soup

My girls love this dish; it’s probably one of their favourite soups! We make this soup all the time, especially during those colder, wintery days. I don’t always use a specific recipe for Pumpkin Soup. Sometimes, it’s just pumpkin and whatever else I have in the fridge or pantry (potato, carrot, leeks or sweet potato), bit of garlic, stock and a pinch of nutmeg. It really is that easy. However, when I do plan ahead to make this soup, I always use the recipe below. I started using this method for roasting the pumpkin, rather than boil, after I got the idea off a TV program a while back. By roasting it, the sweet flavour of the pumpkin is enhanced. Sometimes I add a couple of carrots and a sweet potato to this recipe too. These enrich the colour & beautifully compliment the sweetness & flavour of the dish. Instead of sour cream, I also love the Philadelphia Cream for Cooking. Ingredients 1 tablespoon olive oil 1 large onion 2 garlic cloves 1kg butternut pumpkin 500g potatoes 1 litre of chicken stock (or vegetable) 1/3 cup sour cream (+ extra for serving) 2 tablespoons finely chopped chives...
Chicken, Leek & Lentil Soup

Chicken, Leek & Lentil Soup

  Growing up, my Mum always cooked in bulk, ensuring there was enough to last (at least) 2 days! I could never understand why? I always complained, of course…how could she make me eat the same meal for 2 or 3 days straight? Anyway, now, years later, I’m a mum. And now I get it! In fact, the mere thought that there will be ‘left-overs’ brings me so much joy. This is one reason why I love winter meals…soups, casseroles, slow-cooked meats…they’re all yummy, hearty, comfort foods. And best of all you can make more of it to last at least 2 days! I found this recipe flicking through an old ‘Home Beautiful’ magazine (2012, p.142) and loved it. It was so easy to make & perfect for a cold winters day. Hope you enjoy it...
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