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Minimalism and cooking – the art of the one pot wonder (v)

It’s getting late, and I finally sit down to a meal that I’ve been cooking ever since I got home from work. I’m grateful that it has turned out to be tasty, but the payoff is almost not worth it when I assess the mess I now have to clean up in the kitchen.

Yes, we all love a healthy homemade meal for dinner, but surely it doesn’t need to take over your entire evening. The time we have outside of work hours is precious and can be put towards more satisfying adventures. So how can we be more smart with our cooking?

I reached out to my friend and fellow blogger, Sid (In the Kitchen) to help kickstart “the art of the one pot wonder”. It’s winter here in Australia, so we landed on Roast Pumpkin Soup for our debut. Not only is this recipe the perfect cold day remedy, it also takes into account sustainable seasonal produce by using this wintery vegetable. (check out Sustainable Table for more info)

This soup was cooked and served within the hour, which could be even quicker if you choose not to roast the veggies, but it was well worth it for the flavour.

So here goes, this is become’s first post dedicated to the art of the one pot wonder – Sid and I hope you enjoy it.

Happy cooking! x

become-blog-one-pot-wonder-pumpkin-soup-2

Roast Pumpkin Soup

Ingredients for 4 portions

  • 750g of organic Japanese or Kent pumpkin
  • 1 red onion
  • 1 whole garlic
  • 1 litre organic vegetable stock
  • Olive oil

Optional toppings

  • Coconut cream
  • Chopped coriander/cilantro
  • Truffle oil or extra virgin olive oil

Directions

  1. Preheat oven to 200C/400F fan forced
  2. Remove pumpkin skin and cut pumpkin and onion into 1 inch chunks, toss in olive oil to coat in a large baking tray
  3. Cut the top off the garlic, keep the skin on and add to the corner of the baking tin
  4. Roast in the oven for 15-20 minutes until the edges of the pumpkin are crispy to be sure the sugars are caramelised (Yum!)
  5. Transfer the pumpkin and onion into a larger stock pot. Squeeze the garlic out of the skin and add that in too
  6. Pout in the vegetable stock and bring to a boil
  7. Turn off the heat and use an immersion blender to blend until smooth
  8. Serve hot with optional toppings if using

Note: the amazing looking black bread in the picture is the Bamboo Charcoal loaf from The Grounds of Alexandria

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