The days start to get a little shorter, cosy jumpers and scarves start to be pulled out of the wardrobe and it is just that little bit cooler at night. All of these little things generally have people headed for the comfort foods of Winter. Nothing says cooler weather and comfort food more than a good old-fashioned pot of soup bubbling away on the stove. One of our top favourites is Pumpkin and Potato soup – highly rated for its tastiness and low kitchen skills required to make it.
The beauty of this soup is that not only is it simple to make but also affordable. Pumpkins in Winter time are always reasonably priced. Why not check out the prices at one of our favourite fruit and vegetable shops. If you find the right shop they will even deliver your fruit and veg to your house – making creating winter soups easier than ever before.
Shh – soups are healthy
Don’t tell anyone – especially the kids! A great bowl of some not only nourishes the mind but the body too. Sitting back and enjoying the warmth of a good soup is a comforting experience. Homemade soup is generally loaded with vegetables, it fills you up and in a good way! It is a fantastic way to get your five a day.
Mix it up
The variations to add to Pumpkin and Potato Soup are endless and totally up to yours or your families taste buds.
More often paired with its spicy friends – cinnamon and cloves, nutmeg is a herb that adds great flavour. While considered a sweeter spice, its flavour blend and add depth to savoury items. Freshly grated nutmeg has a stronger flavour than the powdered pre-packaged version.
To pack a full-fat punch into pumpkin soup add some full-fat cream. It makes it smooth, rich and creamy.
As above except with an added sourness to the flavour.
Thai that soup up with some great green curry flavours – be mindful if the family are eating it not to overpower them.
While still retaining the delicious vegetable goodness add a little kick with some of your favourite curry powder. It offers great flavour without as much heat.
2 teaspoons oil (olive oil or vegetable oil – you could use coconut oil but it will add a slight flavour)
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1 onion diced (Spanish, white or brown onion all ok to use)
2 stalks chopped celery
1/4 pumpkin ( kent used in this recipe – butternut is delicious too)
2 chopped carrots
4 potatoes roughly chopped
1-litre vegetable stock (use store bought or make your own)
400mls coconut milk
chopped spring onions
Heat the oil up in a medium to large sized saucepan or soup pot
Fry off the garlic, ginger and onion until it becomes translucent.
Add the celery and combine.
Mix in the pumpkins, carrots and potato and fry these to soften them up a little and even add a bit of colour to them.
Add the stock and bring it to the boil. Once boiling turn the heat down and allow the soup to simmer on low until the vegetables are softened and cooked through.
Use your hand mixer to blend to a smooth consistency. TIP – don’t blend while soup is still too hot you may burn yourself if the soup splashes up, alternatively just be careful whilst you do this.
Garnish with some chopped spring onions and croutons.
Winter comfort food
Nothing beats the winter chill more than some home cooked comfort food, the warmth of a great bowl of soup. The Roasted Berry and Indigo – Eats, Treats & Bar are the places to go for comfort food this winter. The second you walk in, the aroma and warmth of the in-house bakery will have your mouth watering. Both places serve up a great soup during the cooler months and a great range of chef suggestions.