HEALTH

WINTER WARMERS

With cold winter weather fast approaching, now is the time to dive into your favourite soup. The best option is to always include seasonal produce as this will reduce costs whilst ensuring our food has done the fewest food miles therefore reducing our environmental impact. 

Winter season produce includes vegetables such as cauliflower, leek, onion, parsnips, potatoes, pumpkin, and sweet potato. My favourite dish to enjoy on a cold winter’s night is pumpkin soup. The beauty of pumpkin soup (this classic pumpkin soup recipe in particular) is that it’s so versatile and forgiving. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up.

This dish will take only 10 minutes to prepare, cooks for 40 minutes on a simmer and the best thing is that it serves 6 people so can be enjoyed by many! 

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic glove, crushed
• ½ teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1 large potato, peeled, diced
• 1L Massel Chicken style liquid stock (or veg)
• ½ cup thin cream

METHOD

1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
2. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
3. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Emily Tulloch

Food Technology Teacher