South Indian pumpkin & coconut soup
A classic winter soup enjoyed best on a cold night, with a loaf of crusty bread and lashing of butter.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 x 170g pkt | Continental South Indian Curry with Roasted Spices Flavour Base |
| 1 kg | butternut pumpkin, peeled, deseeded, coarsely chopped |
| 750ml | water |
| 185ml | coconut cream |
| 1 tbs | coconut cream, extra, to serve |
| 1 tbs | finely chopped fresh chives |
Combine the flavour base, pumpkin and water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly. Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through. Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately
Spicy Thai seafood soup (tom yum talay)
Authentic dish at home, something the whole family can enjoy
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 tbs | vegetable oil |
| 2 | garlic cloves, finely chopped |
| 1 stalk | lemongrass, finely chopped |
| 1 tbs | Thai green curry paste |
| 6 cups | fish or chicken stock |
| 1/4 cup | fresh lime juice |
| 1 tbs | brown sugar |
| 1 tbs | fish sauce |
| 600g | marinara mix |
| 50g | rice vermicelli |
| 1 Bunch | baby bok Choy, trimmed and chopped |
| 1 Bunch | fresh mint and coriander leaves, to serve |
Heat oil in a large saucepan over medium heat. Add garlic, lemongrass and curry paste and cook for 2 mins. Stir in stock, lime juice, brown sugar and fish sauce and bring to the boil over high heat. Reduce heat and simmer for 10 minutes Add marinara mix, vermicelli and bok Choy. Return to the boil and simmer for 3 mins or until seafood is just cooked. To serve, divide amongst bowls, add mint and coriander.
Sweet potato soup
A quick and easy meal idea to warm up during winter
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 tbs | oil |
| 1 | thinly sliced leek (white part only) |
| 1 | crushed garlic clove |
| 1L | Reduced-salt Chicken Stock |
| 800g | chopped sweet potato |
| 400g | chopped potato |
| 1/2 cup | pure cream |
Heat 1 tbs oil in a large saucepan over medium-high heat. Add 1 thinly sliced leek (white part only) and 1 crushed garlic clove. Cook, stirring, for 3 minutes or until leek has softened. Add 1L Select Reduced-salt Chicken Stock, 800g chopped sweet potato and 400g chopped potato. Cover and bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Blend, in batches, until smooth, add cup pure cream and stir through. Serve.
Spicy roasted pumpkin soup
With the weather outside staying cold, we're spending more time indoors. So why not snuggle up with some heart-warming comfort food? These winter warmers are packed with slowly developed rich flavours.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1.5kg | butternut pumpkin, peeled, cut into 3cm pieces |
| 1 | large red onion, chopped |
| 4 | garlic cloves, halved |
| 2 | celery stalks, trimmed, chopped |
| 500g | lady christl potatoes, peeled, cut into 3cm pieces |
| 1 teaspoon | dried chilli flakes |
| 1 1/2 tablespoons | olive oil |
| 5 cups | chicken stock |
| 1/3 cup | pure cream |
Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper. Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender. Transfer to a large saucepan over high heat. Add the stock. Bring to the boil. Reduce heat to low. Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream. Sprinkle chives over soup. Serve with garlic bread.
Butternut Squash Soup
Butternut Squash Soup, seasoned with the zesty flavours of fresh apples and apple brandy, warms and nourishes guests coming in from the brisk autumn weather. Add an unexpected twist to the first course: Sprinkle soup with popcorn tossed with melted butter and seasoned with cayenne, cumin, curry, and salt for a crunchy alternative to traditional croutons.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 2 tablespoon(s) | unsalted butter |
| 1 cup(s) | chopped onion |
| 2 1/2 pound(s) (about 6 cups) | butternut squash, peeled, seeded and cubed |
| 1/2 | Granny Smith apple, peeled, cored and diced |
| 3 cup(s) | low-sodium chicken broth |
| 1 1/2 cup(s) | apple cider |
| 1/4 cup(s) | apple brandy |
| 1 1/2 teaspoon(s) | salt |
| 1/2 teaspoon(s) | chopped fresh thyme |
| 1/4 teaspoon(s) | fresh-ground pepper |
Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.