Introduction

Fall and winter are the perfect seasons for a heart warming pumpkin soup. Let us show you how easy it is to slice and dice the pumpkin and to turn it into a delicious cream soup. You can also add ginger to heighten the taste and to spice things up a bit.

Ingredients

• 2 tablespoons olive oil, plus extra to serve
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 600g peeled, chopped pumpkin
• 1 potato
• 2 carrots
• 1 leek (white part only)
• 1/2 teaspoon ground nutmeg
• 3 cups (750ml) chicken stock
• 1/2 cup (125ml) pure cream
• 1 tablespoon pumpkin seeds 

Preparation

• Heat oil in a large saucepan over medium heat
• Add onion and cook for 2-3 minutes until soft
• Add garlic, vegetables and nutmeg, then toss to coat
• Add stock and 2 cups water, then bring to the boil
• Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender
• Transfer to a blender and whiz until smooth
• Return soup to the saucepan and place over low heat
• Stir in cream, then season

Serving Suggestion

To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.

Introduction

Beans are an essential ingredient of fall and winter soups and stews. They fill the stomach and provide a lot of protein. Add ham or bacon for extra flavor and richness. This version includes ham hocks and cabbage and is topped with toasted bread smothered in melted cheese.

Ingredients

• 4 meaty smoked ham hocks 
• 1/2 pound dried cannellini or borlotti beans (1 1/4 cups)
• 3 quarts water
• 2 medium red-skinned potatoes
• 1 large leek, white and pale green parts only
• 1 large celery rib
• 1 large carrot
• 1 large parsnip
• 1/2 pound Savoy cabbage
• Salt and freshly ground black pepper
• Eight 1/4-inch-thick slices of peasant bread, lightly toasted
• 2 cups shredded cheese

Preparation

• Mix the smoked ham hocks with the beans and water and bring to a boil
• Cover and simmer over low heat for 1 hour
• Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt 
• Transfer the ham hocks to a plate
• Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes
• Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces
• Add the meat to the stew as it simmers
• Season the stew with pepper
• Preheat the broiler
• Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet
• Cover each bowl with a toast and spread the cheese on top
• Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes

Serving Suggestion

Traditionally, anyone eating the stew would add some red wine to the last few spoonfuls of broth and sip it straight from the bowl.

Introduction

Champignons are a staple for winter soups - you can use white or brown champignons, but we think that the brown variety has more taste. For the adventurous cooks, try replacing the cream with coconut milk and to add some oriental spices like Thai basil or kaffir for a suprisingly fresh and Asian flavour.

Ingredients

• 8 ounces fresh mushrooms
• 2 tablespoons onions, chopped
• 1 -2 garlic clove, minced
• 2 tablespoons butter
• 2 -3 tablespoons flour (separated)
• 2 cups chicken broth
• 1 cup light cream or 1 cup evaporated milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg

​Preparation

• Cut the mushrooms into slices
• Melt butter in large frying pan
• Add in onions, garlic, and mushrooms. Cook until onions are soft
• Blend in 2 T. flour and stir
• Add in the chicken broth and heat until slightly thickened while stirring frequently
• Stir cream with additional 1 T. flour and seasonings
• Add in cream to soup
• Heat to thicken while stirring frequently

Serving Suggestion

The adventurous chefs could replace the cream with coconut milk and some oriental spices such as Thai basil to get a surprisingly fresh and Asian tastes. 

Introduction

This delicious, pumpkin-inspired dish is easy to prepare and is perfect for the autumn. 

Ingredients

• 1.75kg butternut pumpkin, seeds removed, cut into 2cm-thick pieces
• 1/2 cup pine nuts
• 200g baby arugula
• Honey and balsamic dressing
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Preparation

• ​Preheat oven to 250°C
• Line 2 baking trays with baking paper and place pumpkin in a single layer on trays
• Spray with oil and turn to coat
• Season with salt and pepper
• Roast pumpkin, turning once, for 20 minutes or until golden and tender
• Set aside to cool to room temperature
• Heat a small, non-stick frying pan over medium heat and add pine nuts
• Cook, stirring, for 3 minutes or until golden
• Place spinach and pumpkin in a large bowl
• Sprinkle with pine nuts
• Drizzle with dressing

Serving Suggestion

The salad can be served with bbq, grilled or pan fried salmon.