Pumpkin Soup

Whether you’re looking to use up a glut of pumpkins or for a warm soup for a wintry lunch, this soup is simple and delicious. Serve with a fresh bread roll or buttery toast, or in a travel mug straight to the paddock. 

5-6 serves

Ingredients

1/2 jap pumpkin

1 onion

3 tsp minced garlic

1 large potato peeled and diced 1cm cubes

1/2 tsp cinnamon

1/2 tsp paprika

1L chicken stock

Olive oil

Salt and pepper

Method

1. Preheat oven to 200°C. Cut pumpkin into large slices. Coat with olive oil, salt and pepper and bake for 45mins or until soft and browned.

2. Heat deep saucepan oven medium heat with a drizzle of olive oil. Sauté diced onion and garlic until browning. Add spices, potato, pumpkin and stock. Top with water to cover ingredients as needed.

3. Simmer covered for 30-45mins or until potatoes are soft.

4. Remove from heat. Blend with stick blender until smooth and serve with buttery toast.

Tractor Snacks Tip

There are plenty of ways to jazz this basic recipe up. For extra spice add 1/2 tsp curry powder. Top with fried bacon pieces, croutons or a dollop of sour cream. 

For a different creamy flavour, add 1 tbsp Thai red curry paste and 1 can coconut milk.