Creamy pumpkin soup with a hints of lemon and warm winter spices served with an authentic Australian soda bread.
Did I get your attention?
I thought I’d close our week-long global foodie
domination trip with a stop in the ol’ Down Under! Since I just happened to be fresh out of kangaroo, I consulted my trusty crystal ball (aka, Google) and discovered that pumpkin soup is actually very popular with the Aussies!
Creamy Pumpkin Soup with Lemon & Carrot: (serves 4)
Inspired by pumpkinsoup.org <–How awesome is that to have an entire website dedicated to pumpkin soup!?!
- 1/2 red onion, diced
- 2 medium carrots, diced
- 1 tsp minced garlic
- 15 oz can pumpkin puree
- 1 1/2 cup turkey stock
- 1/2 cup vegetable stock
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/8 tsp. pepper
- dash of salt
- 1/2 cup plain non-fat yogurt
- 1 tsp. lemon juice
1. Saute carrot in 1 Tbsp olive oil in a skillet for 5 minutes over medium-high heat.
2. Add onion and garlic and continue to cook until tender.
3. Transfer to medium soup pot and add remaining ingredients except yogurt and lemon juice.
4. Cook, covered, on medium-low heat for about 15 minutes.
5. Stir in yogurt and lemon juice.
6. Blend with immersion blender until smooth and creamy and serve with Australian soda bread (recipe below).
Delicious Damper (Australian Soda Bread): 1 loaf
- 2 cups all-purpose flour (I used whole wheat pastry flour)
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 3/4 cup milk
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, sift together flour, salt and baking powder.
3. Stir in milk until a soft dough forms.*
4. Form into a round and place on an ungreased baking sheet.
Bake in preheated oven for 30 minutes. Remove loaf from oven, cut in half and continue baking for 10 more minutes. Place on a wire rack to cool before serving
*Many of the recipes I saw called for kneading before baking. Once the milk was incorporated, I kneaded the dough for about 5 minutes before forming into a ball.
This meal was incredibly easy and soooooo much better than going to Outback! Wow, saying that reminds me of the days when I used to order the Aussie Fries appetizer and after polishing off half of that would then have my entrée! It’s been over 3 years since I’ve even stepped foot inside of the restaurant now. Funny how knowledge of what’s in our food can totally change the way we chose to eat! For instance, THIS is why I stopped eating Aussie Fries. Talk about a wake up call! Did you get the part where this is the #1 worst food in America?!
How about you guys? Any foods you used to love, but now wouldn’t touch with a ten foot pole?
i am completely salavating right now thx
Haha, you’re welcome! 😉
You definitely caught my attention 😀
That bread sounds super easy and super delicious!
Amazingly easy! And it’s great with butter and jam too!
Heather!!!! You MUST come live with me for a week and teach me some of your skills! Oh and cause me and donny to gain a few pounds! Awesome recipe as usual and amazing pictures! Love ya!
“The Tysonian” huh? Cute! Haha! That’s it! The next weekend you have off, I’m coming down there! I will learn you in the ways of home-cooking, grasshopper! 😉
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