We’re in the grip of a recession so it’s the ideal time to consider buying in bulk and cooking now for enjoying later. This week YOU tells you how to make delicious dishes for freezing. This recipe for basic pumpkin soup makes 4 litres - use it to make two different soups.
INGREDIENTS: 6 small onions, peeled and chopped; oil; 125 ml cake flour; 2 litres chicken stock; 2 kg pumpkin or butternut, peeled and cut into pieces; salt and pepper.
METHOD Sauté the onions in a little oil until soft. Add the cake flour and stir until smooth. Add the chicken stock and bring to the boil while stirring. Add the pumpkin and season to taste with salt and pepper. Reduce the heat and simmer until the pumpkin is soft. Divide the mixture into two equal parts.
CURRY PUMPKIN SOUP
Pour half the basic pumpkin soup mixture into a pot and add 375 ml milk, buttermilk or coconut milk, 5-10 ml curry powder and 1 ml ground cumin. Bring to the boil, simmer for 15 minutes until fragrant, then process in a blender.
BASIL PUMPKIN SOUP
Pour half the basic pumpkin soup mixture into a pot and add a crushed clove of garlic, 125 ml white wine and 45-60 ml chopped fresh basil. Bring to the boil, simmer for 15 minutes until fragrant, then process in a blender.
TO FREEZE
Pour the soups into separate containers and freeze.
TO SERVE
Defrost and warm the soup until heated through.
*For curry pumpkin soup, mix in a few spoons of natural yoghurt, grated lemon peel and fresh coriander.
*For basil pumpkin soup process two handfuls of basil in a blender, add 125 ml oil and blend again. Serve the soup in bowls with a drizzle of the basil oil.
