It's not winter YET, but I'm definitely starting to feel a little chill in the mornings! Autumn is definitely here, and the winter produce has slowly overtaken the mangoes and stone fruit (sigh).
There's still a lot of versatility with winter produce! Especially soup, which my family loves this time of year.
We had a bit of an unseasonal heat wave in March, but this week has been real comfort food weather. Pumpkins are cheap and plentiful, and lend themselves well to comfort food. Here's a roast vege soup recipe I whipped up this week.
1 butternut pumpkin
1 sweet potato (optional)
4 cloves garlic
1 onion, diced
Chili pepper (optional)
Low sodium vegetable stock
Roast the pumpkin, carrots, sweet potato, and garlic at 200 degrees Celsius for 30-45 minutes, until the vegetables are cooked. Allow to cool, then peel the skin off the pumpkin and potato.
In a soup pot, sauté the onion with the chili pepper (if you're using). You can sauté in water or a LITTLE olive oil (I prefer water). Once the onion is transparent, add the roast vegetables from the oven and enough vegetable stock to cover. Simmer for 5-10 minutes. The soup will probably be chunky at this stage, so you can serve as is or use an immersion blender to purée some of the soup. Add a sprinkle of black pepper and you're done!
This soup is really warming and filling, especially if you serve it over rice.
Lots more winter recipes coming up, stay tuned!