There is a first time for everything

So it’s a cold wintery afternoon here in Fitzroy. Amongst other things, this weeks box beheld half a pumpkin, a few beautiful (and massive) potatoes, some super tiny lemons, chillies, onions and like every week I added in some garlic and ginger. I decided to turn these babies into “Pumpkin, Potato, Lemon & Coriander Soup”




“Pumpkin, Potato, Lemon & Coriander Soup” 


  • half a small pumpkin – cut into cubes
  • 3 good sized potatoes – cut into cubes
  • 1 small onion – diced
  • 2 bunches of organic coriander
  • 3 cloves of garlic – crushed
  • 2 mini lemons (or half a regular sized lemon) – sliced
  • a fair sized chunk of ginger – diced
  • 1 chilli (if like me, you love it spicy) – chopped finely
  • organic olive oil
  • 1 cup of organic vegetable stock
  • 1 table spoon of organic butter
  • some organic goats cheese or feta – optional

First things first, preheat the oven to 180 °C.

Throw the pumpkin on to a baking tray, drizzle with olive oil and season with a bit of salt. Do the same with the potatoes, also adding the crushed garlic and sliced lemon. Slide both trays in the oven and roast for 30 minutes.

Once you have removed the pumpkin and potato from the oven, pop the table spoon of butter into a large pot. When the butter starts to brown add the onion, chilli and garlic. Let this fry for a few minutes whilst stiring and then add pumpkin and potato. After a few minutes add coriander too.

A few minutes later add the cup of organic vegetable stock. Pop lid on and let whole mixture simmer for about 5 minutes.

Finally, get out your trusty hand held blender and blend to which ever consistency you prefer. I personally like it when there are still a few chunks left. If you find the soup is a bit to thick simply, add some more vegetable stock.

Serve in a bowl and garnish with some coriander, cracked pepper, chilli and a generous chunk of goats cheese or feta if you please. I strongly recommend Meredith’s Farm marinated goats cheese – it’s to die for!


Because of the roasted lemon slices this soup has lovely lemon elements without being sour. The garlic and ginger compliment the pumpkin well and the chilli give it the extra kick you need to warm up in winter.

Hope you enjoy.

Carla ♥



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