Preparing for Winter

It's coming up to the time of the year when the sun sets a little earlier, it's harder to get out of bed in the mornings, we wake up with frost on our grass and the air is crisp, pure and not to mention freezing! Thats right, winter is approaching! - 23 days away to be precise and we can already feel it!

Who doesn't love a hot bowl of soup to warm our insides when this time of year comes around! I have you sorted with the BEST pumpkin soup recipe, I promise once you try it you'll love it! If you are anything like me, every winter you devour different variations of this winter miracle food but your version just isn't like the restaurants! I have found that 2 key miracles to a perfect pumpkin soup.

1. Roast your pumpkins beforehand, it just gives it that rustic, homey taste of your mum's cooking.  
2. Don't be shy with the cream! A full of flavour pumpkin soup must have that perfect creamy smooth taste!

This is the recipe I have found that warms my taste buds up after a chilly winter's day:

•             2kg butternut pumpkin, deseeded, peeled, coarsely chopped
•             
2 tablespoons finely chopped fresh rosemary
•             
80ml (1/3 cup) extra virgin olive oil
•             
Salt & freshly ground black pepper
•             
2 large brown onions, halved, coarsely chopped
•             
4 garlic cloves, crushed
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2 tablespoons ground coriander
•             
2 large fresh red chillies, deseeded, finely chopped
•             
2L (8 cups) vegetable stock
•             Extra virgin olive oil (optional), extra, to serve
•             250mls of thickened cream

Three easy steps to the perfect pumpkin soup:

1. Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender.
2. 
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture and stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
3. Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Add 250mls of thickened cream, stir in Taste and season with salt and pepper.

And there you have it, your perfect pumpkin soup!