It’s only just starting to cool down here, near Brisbane, but it’s cool enough to think about soup making. I make this soup in my Bellini Intelli Kitchen Master, but can be cooked on a stovetop and with a blender. This is a fairly standard base recipe. If you like a bit of curry or something else, feel free to add to taste.
500 g pumpkin, cut in cubes
1 medium sized potato
1 large onion
2 cloves garlic
675 ml chicken stock (use vege stock for vegan) – I use 700 ml water and 2 teaspoons of chicken stock paste made in the Bellini.
200 ml cream (if using – omit for dairy-free and vegan)
- Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
- Add stock and cook on speed 1, 100 C for 20 minutes. Leave the measuring cup off and place the simmering basket over the opening to prevent splatter. (On stovetop, bring to the boil then turn down and simmer until the vegetables are cooked).
- Take the lid off the jug and allow to cool for at least 10 minutes. I take the jug out and leave on a hot mat for 10 minutes. *Do not omit this step. It is dangerous to blend hot food at high speed.*
- Return the jug to the base and replace the lid and ensure the measuring cup is in place. Set the timer to 25 seconds and speed 1. Press start and as it is working, gradually increase the speed up to speed 8. When it has finished, remove the lid and check. If it needs to be smoother, replace the lid and repeat. For soup cooked on the stovetop, use a stick blender or other blender according to the instructions. Take care with blending hot food!
- Add the cream and reheat on speed 1, 90 C for about 5 minutes.
- Serve with grated cheese and black pepper, if desired.
* For a roasted garlic taste, just add the garlic to the jug at first with a little olive oil and cook for 5 minutes, speed 1 on the steam temperature (ST). Then proceed with the other steps in the recipe.