It seems like our extended summer in Sydney has finally come to an end.

As I type this I am looking out to my front yard where leaves of many colours and sticks of many sizes are dropping to the ground, covering our lawn and driveway. The wind is strong and cold and it looks like winter might well and truly be here.

I don’t know many who love this season we are about to enter, but dear friends, it’s coming anyway, so we may as well get out our scarves and hats, throw some extra blankets on the beds and start making soup. 

It’s days like these that make me happy to be at home, on the couch holding a mug of this Pumpkin Soup. 

Made in the slow cooker, it’s a little more ‘pumped up’ than your normal pumpkin soup. 

There is a beautiful sweetness from the fennel and apples, and a gentle heat from the ginger and turmeric. A mixture of sweet potato and pumpkin add the rich earthiness that brings it all together.

Turmeric is such a super spice that actually belongs to the ginger family. It is considered to be one of nature’s most powerful anti-inflammatory’s, while also being an anti-oxidant and an infection fighter. 

Including ginger and turmeric in your diet over the winter months will help in keeping your immune system strong.

Weekends are a perfect time to bung these ingredients in the slow cooker, let it bubble away and then you’ll be set up for lunches or dinner the following week. 

Stay warm friends x

Pick-me-up Pumpkin & Ginger Soup (vegetarian)

2016-05-26 21:26:38

Serves 5

A slow-cooked soup made from pumpkin, sweet potato, fennel, apple and spices.

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Prep Time

10 min

Cook Time

5 hr

Total Time

5 hr 10 min

Prep Time

10 min

Cook Time

5 hr

Total Time

5 hr 10 min

Ingredients

1. 800gm pumpkin, peeled and chopped into large chunks
2. 400gm sweet potato, peeled and chopped into large chunks
3. 2 granny smith apples, peeled, cored and roughly chopped
4. 1 small fennel bulb, white part, chopped into large chunks
5. 1 teaspoon turmeric
6. 1 tablespoon peeled and grated fresh ginger
7. 1 vegetable or chicken stock cube
8. 5 cups water (or 5 cups of ready made stock)

Instructions

1. Place all ingredients in the slow cooker, put the lid on and cook for 5 hours, (or on low for 6 or high for 3)
2. When all the vegetables are soft it is ready.
3. Allow to cool slightly before pureeing with a stick blender or in batches in a food processor.
4. Serve on it's own or with greek yoghurt, sour cream or cream fraiche and fennel fronds.

Notes

1. If you don't own a slow cooker, you can use a large soup pot and gently boil it till all the vegetables are soft.
2. It will freeze well without the toppings.
3. It will keep in the fridge, covered for 5 days.

By Emma Crauford

cook fast eat slow https://www.cookfasteatslow.com/