Wednesday 12 May 2021
By Ginninderry Project Team

Coming into the colder months there’s nothing better than a warm soup to heat you from the inside out. Right now, pumpkins, chillies, ginger and coriander are available in abundance, making this the perfect recipe to cook in a big batch and freeze for those nights you don’t have time to cook. And remember, you can cut down on the chilli if you don’t like spicy food or swap out the coriander for another seasonal herb. Enjoy!

EQUIPMENT

Blender or stick blender Heavy bottomed pot with lid

INGREDIENTS
Paste

(all ingredients roughly chopped)

2 Red Chilli
2 Inch piece of ginger
2 garlic cloves
4 kar lime leaves
2 stalk of lemongrass
1 tsp brown sugar
3 green shallots (save the tops for garnish)
3 stalks of coriander (from the root to where the leaves start)
 vegetable stock
Or just use your favourite red curry paste (cup)

Soup Base

4 tsp olive oil
1 large red onion, diced
1 kg Kent pumpkin, cubed 300gms potatoes, cubed
2 tbsp tomato paste
1.75 litres vegetable stock (homemade or shop bought) 1 can coconut cream (400ml) 1 cup coriander leaves

METHOD
  • Place paste ingredients in blender and blend until a paste-like consistency is achieved (add more stock if needed)
  • Heat a large heavy bottomed pot to medium and add oil. Once hot, cook onions until translucent (5-8 minutes)
  • Add paste and cook until fragrant and golden brown (2 minutes)
  • Add tomato paste and cook for a further minute
  • Add cubed pumpkin and potato, stir for 2 minutes then add stock.
  • Bring mixture to the boil, then turn down heat to medium low and simmer with a lid for 15-20 minutes or until the pumpkin is tender and cooked through
  • Turn off the heat and stir in the coconut cream and coriander.
  • Blend using a stick blender in the pot, or wait until the soup has cooled and transfer to a regular blender.
  • Season with salt and pepper
  • Serve with crusty sourdough, a garnish of coconut cream and fresh coriander
  • This soup will last 1-2 weeks in the refrigerator or up to 6 months in the freezer
TOP HINT!

Always remember to save your food scraps to make stock! Take any scraps and put them in a large pot, “ll with water and bring to a boil. Lower the heat and simmer for 1 hour. Strain your stock and that’s it!

You have a tasty veggie stock that will last in the fridge for 2 weeks or in the freezer for a couple of months.

About Stepping Stone Café

Stepping Stone Café owners Vanessa Brettell and Hannah Costello believe in respecting and celebrating diversity. From hiring refugee and migrant women new to Australia’s workforce, to creating a vegetarian menu that caters to all religious and cultural backgrounds, right through to sourcing ingredients from local community gardens, Stepping Stone is truly a place that practices what it preaches.

Their long-term vision is to one day expand their business model into other industries that give women who are marginalised the opportunity to enter an employment situation that is flexible, inclusive and rewarding.

But for now, they’re focusing on serving up delicious vegetarian food within the beautiful, historical Strathnairn Arts homestead.