Now that its getting cooler (and by cooler I mean its stopped reaching 35 degrees every day… it actually didn’t get about 29 the other day! Admittedly it was raining all day… but it still counts!!!), and we are on our way to winter it’s time to start thinking about warm wintery dishes (if we crank the air con we can pretend…).
I was recently given a lovely little home grown butter nut pumpkin with strict instructions that it must be made into a soup, so what better way to kick off the season than with a perfect winter warmer soup – Pumpkin soup!
Prep time – 10 mins, Cooking time – 1 hr, Serves 4
1 large butter nut pumpkin -halved lengthways
2 rashers of bacon
1 red onion – quartered
2 tbs minced garlic
3 cups chicken stock
Salt and pepper
1/2 tsp nutmeg
cream – to serve
- Preheat oven to 210ºC.
- Remove seeds from your pumpkin and brush with olive oil. You may wish to set some seeds aside roast with the pumpkin for a crunchy soup topping!
- Season pumpkin well with salt and pepper, and add a generous coating of nutmeg.
- Place your pumpkin cut side up on a prepared tray and inside the cavity left by the seeds place the bacon, onion and garlic.
- Bake for about an hour until the pumpkin is soft and golden brown.
- Using a large spoon, scoop your pumpkin, onion and garlic and bacon into a food processor and fill with chicken stock. Process until smooth
- Top with toasted pumpkin seeds, pepper and a drizzle of cream. If you like you can also serve with yummy crusty bread on the side!
I had a really hard time figuring out what to say to introduce this meal. Its been a tough couple of days in our household. A very good friend suffered horrible injuries in a freak accident which landed her on the operating table and now in hospital for at minimum a week.
When I got home today from seeing her, the last thing I wanted to do was cook but I knew I should make something. I had a look and found that we had left over BBQ chicken and enough in the pantry to create this comforting soup. It turned out to be just what I needed.
That whole chicken soup for the soul stuff? They might actually be onto something. Just wish I could have taken some in so our friend didn’t have to eat hospital food!
If you read this, please send good vibes to our dear friend for a speedy recovery!
Now, on to the yummy stuff!
Prep time 15 mins, Cooking time 15 mins, Serves 6
Chicken, Corn and Noodle Soup
420g can sweet corn kernels
420g can creamed corn
270g packet dry ramen noodles
1 small bunch spring onion
2 eggs – beaten
1tbs sesame oil
3tbs soy sauce
1 litre chicken stock
1 ½ tbs corn flour
5 tbs water
½ BBQ Chicken – shredded (I used left overs so about ½ a chicken was more than enough)
1 inch piece of ginger – grated
- Bring stock to the boil and add in one strand of spring onion and the grated ginger.
- In a bowl mix the two tins of corn and add soy, oil and beaten eggs mixing till combined.
- Add corn mix to the stock. Stir well and removed strand of spring onion.
- Add shredded chicken to the stock mixture.
- In a cup mix the corn flour and 5 tbs water making sure there are no lumps.
- While the pot is boiling, add the corn flour and water and stir until thickened slightly.
- Add ramen noodles and cook until tender.
- Serve topped with sliced spring onion and your favourite crusty bread.