COROWA-based Flourish Sourdough Bakery co-owner Kylie Ferguson shares a recipe for a classic pumpkin soup, which pairs perfectly with her Flourish Sourdough Parmesan and Cracked Black Pepper Loaf, Vitality Loaf, White Loaf or Cheese Twists.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 teaspoon freshly grated nutmeg
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1L vegetable stock
- 1/2 cup (125ml) thin cream
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Heat the oil in a large saucepan over low heat, add onion and cook for 2-3 minutes, until softened but not coloured.
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.
Return soup to pan, stir through cream and reheat gently.
Season, add a little more nutmeg if desired and even a swirl of cream.
Serve with Flourish Sourdough Bakery Parmesan and Cracked Black Pepper Loaf, Vitality Loaf, White Loaf or Cheese Twists.
Flourish Sourdough Bakery bread and sweet treats are now available online via the Cookaborough ordering platform.
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