Skip to main content

Gribble Creek Pumpkin Soup



When people talk about thick soup, they talk about Pea Soup.

In the Goldfields when heavy rain strikes, the result is more like Pumpkin Soup!  That thick red dirt mixes with the heavy rain and the result is rich orange coloured liquid. It flows more like lava than water and has a strength many just don't realise. Cars get washed off roads, roads get closed and for basically it's just not for the feint hearted.  But the locals and those with red dirt in their veins love it.

So here's my homesick Pumpkin soup dedicated to that thick red water body that only appears for a few days of the year called Gribble Creek in Kalgoorlie-Boulder.

INGREDIENTS:

1 whole butternut pumpkin
3 potatoes
3 onions
Water - not red just normal from the tap
3 chicken stock cubes
1 x 300ml tub of thickened cream.

METHOD:

Peel, de-seed and chop the pumpkin into smallish pieces - the smaller they are the quicker it will cook.
Chop potatoes into similar size pieces to the pumpkin.
Peel and chop onions as well.

Throw all this into a big pot, with the stock cubes and enough water to cover it all comfortably.  Not filling the pot or you will have a very runny soup that just lacks character.

This will just sit on the stove bubbling away, and within 20 to 30 minutes the vegetables will be soft. It's just a matter of popping in the cream and using an electric whisk such as a Bamix to whizz it all into a thick, rich, tasty and sludgey soup.  

Team this with some crusty bread, or try Turkish bread popped into the oven for 10 minutes as an alternative.  A small "dollop" of cream on top of the soup in the bowl and a sprinkle of paprika and it's divine.

A quick and easy one in summer when you just want something light for dinner.

Dobru Chut










Labels:

Comments

Post a Comment

Popular posts from this blog

Steak Diane

Another old classic that sounds like it's hard to make, or that people had in restaurants. It is in fact one of the simplest and tastiest to prepare so here goes. INGREDIENTS Thin steaks, so thin porterhouse, veal, rump are all great. Often good butchers will have 'minute steak' that they have already put through a mallet and thinned down. Butter approx 50gm Salt Pepper Worcestershire sauce Cream - Try the low fat cooking creams available as they are perfect for this Minced garlic METHOD I haven't been precise with measurements with this recipe as so much depends on quantity and also taste. Don't put a lot of garlic on if you don't like it, or don't put salt on if you don't use it. Using a teaspoon, put 1/2 - 1 tsp depending on taste of minced garlic on a steak and spread with the back of the spoon. Grind pepper and salt to taste over that and press in. A good heavy based skillet is perfect for this. Get the butter to a bubbly lev...
Post a Comment
Read more

Real Men don't eat Quiche - but they do eat Bacon & Egg Pie

A terribly sexist joke from the 80's I know.  Real men don't eat quiche?  For some reason the rather difficult to achieve perfect consistency quiche has a bad name.  Probably because it is such a classic, possibly boring, and definitely difficult dish to get right. But this one real men will not just eat, they will make.  And its not a quiche.  It's Bacon & Egg Pie. INGREDIENTS: 2 sheets of packaged puff pastry 300gm bacon sliced & diced 5 eggs 1/2 cup grated cheese Herbs that you like Usually this lovely pastry comes frozen, so while your oven is heating up to a ripping 200 degrees Celcius, place the pastry on the bench to soften. It only takes a few minutes, and don't let it get warm or it will be very difficult to handle, and also won't cook as well. You need a pie dish, but if you're not quite up to that gourmet status as yet, a shallow casserole dish will do, just leave the lid in the cupboard.  Give it a really good spray with...
Post a Comment
Read more