It's the cusp of winter and our soup cravings have kicked into gear. We asked Pippa Robinson, owner of The Sister's cafe, and chef in charge of Post 3943 - our cafe in Sorrento - to share her favourite cold weather recipe.
Words by Pippa Robinson
Warming pumpkin soup was always the signal to the start of winter for me growing up. Nothing beats the smell of caramelised roast pumpkin wafting through the house. I always turn to my mother’s recipe, I know it off by heart. Her secret ingredients were apple and a pinch of curry powder to add sweetness and spice.
2 garlic gloves peeled, and chopped
1 brown onion peeled, and chopped
1 large pumpkin (kent or jap), roughly chopped
2 apples, peeled and cored (any variety)
1 cup quality vegetable stock
½ teaspoon curry powder (or to taste)
Salt and pepper
2 tbsp extra virgin olive oil
Garden Herbs: parsley / thyme/ sage
Pepitas and sesame seeds
Heat oil in a large saucepan over a low heat and gently fry the onions and garlic for 10 minutes until softened. Stir occasionally. Then add apples to the pot and cook off until lightly brown.
Meanwhile, peel and cut the pumpkin into small pieces - we normally use jap pumpkin and roast with oil, salt, pepper and garden herbs until soft. Leave skin on to add sweetness. Remove once soft.
Add the cooked-off pumpkin to the saucepan and stir through.
Add enough stock to just cover the ingredients and allow to simmer away for a further 15 minutes.
Add salt, pepper and curry powder, to taste.
Blend the soup in a food processor and garnish with pepitas and sesame seeds.
Pippa creates the delicious breakfast and lunch menu at our Sorrento store’s POST 3943 cafe. Read more here.