Warming Soups & Stews For Colder Days

Pumpkin Soup for a family of six

1 leek, white and a little of the light green part sliced
1kg approximately pumpkin (I think you might call them squash in the US, varieties include Butternut, Jap, Queensland Blue) peeled, seeded and cut into chunks
1 large carrot peeled and cut into chunks
1 small kumera (orange sweet potato) peeled and cut into chunks
1-2 potatoes, peeled and cut into chunks
2 cups chicken stock
1 cup approx milk

In a large pot in a little butter or oil, gently saute the leek until soft. Add vegetables and stir until mixed with leek. Pour over enough stock to cover. Cover pan and simmer until vegetables are tender. Turn off heat and let cool slightly then blend in batches (make sure you keep your hand on top of the blender unless you want to change the colour scheme of your kitchen). Return soup to pan. Add enough milk until you have the colour and consistency you like. Reheat gently and season with salt and pepper.

Photo used under Creative Commons from Marco Veringa

Campbell's Soup I, 1968 Art Print
Warhol, Andy
Buy at AllPosters.com

You will need:-

250g Green split peas
1 carrot finely diced
1 onion finely diced
1 parsnip finely diced
1 stick celery finely diced
few sprigs parsley chopped
250g bacon bones
2 1/2 litres cold water

Place all ingredients into a large pot and bring gradually to the boil then simmer briskly until peas have dissolved, approximately two hours. Skim. Allow to cool. Remove meat from bacon bones, chop and return meat and bones to the soup. Reheat gently.

Photo used under a Creative Commons licence from avlxyz

Serves 6

Meatballs

750g (1 1/2 lb) finely minced lamb
1 medium onion, finely chopped
1/2 teaspoon crushed garlic
1/2 teaspoon finely grated fresh ginger
1 fresh red or green chilli, seeded and finely chopped
3 tablespoons chopped fresh coriander (cilantro) or mint
1 1/2 teaspoons salt
1 teaspoon garam masala

Gravy

3 tablespoons ghee or oil
2 medium onions, finely chopped
1 teaspoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon chilli powder
2 ripe tomatoes, peeled and chopped
1 teaspoon salt
2 tablespoons chopped coriander or mint
lemon juice to taste

Meatballs: Mix minced lamb thoroughly with all the other ingredients. Shape into small balls.

gravy: Heat ghee or oil in a large, heavy saucepan, brown the meatballs, remove from pan and set aside. In the same pan fry the onions garlic and ginger until soft and golden. Add turmeric, garam masala and chilli powder, fry for one minute. Add tomatoes, salt and meatballs, cover and simmer for 25 minutes or until gravy is thick and meatballs cooked through and soft. Stir in chopped herbs and lemon juice. Serve with rice or chapatis and accompaniments such as chopped cucumber with yoghurt, sliced banana tossed in dessicated coconut & chopped tomato sprinkled with a little lemon juice and chopped coriander.

This photo of Kofta Curry is used under a creative commons licence from LexnGer