Brisbane Local Food

Growing local

This soup is divine ... subtle hints of Orange and Mint blended with the Pumpkin. The basic recipe:

Pumpkin, Orange and Mint Soup

1 Leek finely sliced

750g Pumpkin, chopped into small cubes

1 clove Garlic crushed

1 small piece Ginger - about ½ tsp grated

½ tsp Paprika

peel from quarter of an Orange without pith

juice from two Oranges

1 litre stock

2 tbsp chopped Mint leaves

salt to taste

Simmer all together until vegetables are soft, about 20 - 25 mins. Remove the orange peel. Puree or blend until smooth. Serve with a dash of yogurt or cream.

Optional additions: cooked Chick Peas, Carrot, inside sticks of Celery.

I usually add some cooked pulses for protein and used an Onion instead of a Leek and left out the Paprika.

The recipe is for stove-top but being the new owner of an electric pressure cooker, I tried it out using the pc for most of the cooking.

The Garlic, Ginger, Mint, Orange juice and peel (I used zest and left it in the soup) and Chick Peas were cooked on the stove top separate to the hard ingredients.

The hard ingredients were cooked in just enough salted stock to cover, for 10 minutes on low pressure with natural pressure release:

After cooking, combine the herbs and spices with the hard ingredients and puree to consistency of choice.

After a couple of days in the 'fridge, this soup is seriously delicious.

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By the bye: you can add passionfruit pulp to pumpkin soup to stunning effect. Stir it in AFTER any blending.

Sounds amazing! Atm I have Oranges but no Passionfruit ...

Sounds wonderful, I have a lovely Pumpkin here that Darren gave me, so will try the recipe out this week. Thanks for sharing...



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