Super Simple Pumpkin Soup

Transcription

1 Super Simple Pumpkin Soup Pumpkin Soup When the days get chilly like they are in Auckland at the moment you really can t beat an easy and delicious pumpkin soup. This one s inspired by the recipe for Pumpkin & Coconut Soup in the fantastic What The Fat? book by Caryn Zinn Dietitian, Prof Grant Schofield and Chef Craig Rodger. This dish is great on cold windy days like today in Auckland. But its equally yum on a warmer day. I highly recommend the WTF? book it s not just a cookbook but a really thorough resource on low carb, healthy fat way of eating (a.k.a. eating real food ). You can order it from us just me at claire@domskitchen.co.nz to let me know and I ll send you the details. Super Simple Pumpkin Soup

2 Print Prep time 45 mins Cook time 10 mins Total time 55 mins Author: Dom s Kitchen Recipe type: Soup Type of food: Paleo Serves: 6-8 What you need: 2 onions, diced 1 tablespoon coconut oil 1 large pumpkin, baked and chopped (or butternut squash) 2 garlic cloves 1 can coconut cream or milk (we used Ayam cream) 4 cups water (plus one extra cup so 5 total if you use a thick coconut cream) Salt & Pepper Sprinkle coconut threads (Optionally 1 lime leaf, 1 lemongrass and 1 chilli, chopped we did not use.) What to do 1. Put a whole pumpkin (skin on) in oven and bake until tender depends size but aprox 40 minutes at 180 degrees celsius usually does the trick then allow to cool on bench. 2. Saute the onion in the oil for aprox 5 minutes, stirring.

3 3. Add garlic and cook another couple of minutes. 4. Remove skin from pumpkin. 5. Add all ingredients (except salt & pepper & garnish) to a food processor and blend until smooth. (If pumpkin still hot just be careful not to create heat vacuum in blender but should be ok with the added cold ingredients.) 6. Season with salt & pepper to taste and garnish with coconut threads and/or cream. Big Red Beet Soup

4 Beetroot Soup with Spider made of olives for Halloween Beetroot Soup A fun beet soup made with base of beetroots. Combine it with the Greeny Goo Soup and add a spider made of olives for Halloween fun. Blood Beet Soup

5 Print Prep time 15 mins Cook time 35 mins Total time 50 mins Blood beet soup for Halloween. Author: Dom s Kitchen Recipe type: Soup Type of food: Paleo Serves: 4 What you need: 3 tbsp butter (ghee), coconut oil, lard or tallow 1 red onion, chopped 1 red capsicum 3 garlic cloves, minced 5 medium beetroot, peeled and chopped ¼ cup tomato paste 2 cups fresh chicken stock coconut cream (optional) What to do 1. Heat the fat in a large sauce pan and cook the onion and garlic for about 5 minutes, until soft. 2. Add the capsicum and stir until capsicum softened. 3. Add the chopped beets and cook for another minute.

6 4. Stir the stock in, optionally season with freshly ground black pepper and sea salt and bring to a boil. Reduce to a simmer and let simmer for about 25 minutes, until the beet cubes are tender. 5. With a blender or food processor work in batches and process to the consistency of a purée. 6. Serve in bowls and swirl a bit of coconut milk or heavy cream on top of the bowls if desired. Broccoli Soup

7 Broccoli Soup with Spider made of olives for Halloween A delicious broccoli soup. Broccoli Soup

8 Print Prep time 10 mins Cook time 20 mins Total time 30 mins Broccoli Soup that s fun for Halloween. Author: Dom s Kitchen Recipe type: Soup Type of food: Paleo Serves: 4 What you need: 1 large or two medium broccoli, chopped 2 cups chicken stock 3 tsp salt 1 tsp black pepper Water Olive Oil 100g Cheese (we used goats cheese but you can use any cheese but stronger tasting best) ¼ cup walnuts, chopped What to do 1. Bring water to a boil in a large stock pot.

9 2. Add a large pinch of salt (1 1½ Tbsp.) 3. Add broccoli and boil rapidly. 4. Use a slotted spoon to add broccoli to a blender but be careful because it s boiling hot! 5. Add the chicken stock. 6. Add a pinch of salt. 7. Use several pulses on your blender to break the broccoli up and then puree for several seconds. 8. Add the cheese and whiz for couple seconds. 9. Return to stove top and bring to simmer. 10. Drizzle with olive oil. 11. Serve immediately. Chef Dom s Tips: If you are making the fancy version, add five walnuts to the bottom of a shallow bowl and then slice and place pieces of goat cheese on top of them. Paleo Pumpkin Soup

10 Paleo Pumpkin Soup Pumpkin is one of our favourite vegetables. And we LOVE pumpkin soup. Some foods are just made to be eaten on cold winter s days and a piping hot (or for Chef Dom just warm) bowl of pumpkin soup is surely one of these! This variation is a little different from the usual in that it s made with a base of tomato which ups the vegetable intake and gives and extra depth to the dish. 2.0 from 1 reviews Paleo Pumpkin Soup Print

11 Author: Claire D Recipe type: Soup Type of food: Paleo What you need: 1 Tbsp coconut oil (or unsalted butter or ghee) 3 cups cooked pumpkin (or pumpkin puree) 2 cups chicken broth (depending on how thick you would like the soup) 1½ cups cooked tomatoes (or 1 can of tomatoes) ½ cup of coconut cream (or milk) 1 medium white onion, diced ½ tsp ground nutmeg 1 tsp dried thyme Pinch of salt and pepper Fresh basil to use as garnish (optional) Extra broth to make the soup thinner (and go further) if preferred. What to do 1. (Previously bake your pumpkin in the oven 180 degrees for approximately 40 minutes and then remove skin once cooled and cut into pieces or you can use canned pumpkin puree.) 2. Add the cooked pumpkin, tomatoes to a food processor and blend to a puree. 3. Melt the oil in a stockpot over medium heat. Add the onion and saute for 2 minutes until translucent. Add the nutmeg, thyme and pinch of salt and pepper and cook for another minute or so. 4. Add the pureed pumpkin, tomato and broth to the pot and stir to combine. Bring mixture to a simmer, and then reduce heat and let simmer for about 10 minutes stirring often. 5. Add coconut cream and mix to combine and heat through. 6. Season to taste with salt and pepper and garnish with fresh basil. 7. Add extra broth if you prefer the soup to be less thick.