The weather is cooling down, the days are becoming shorter and we are all craving our favourite comfort foods.
Thanks to the team at Donna Hay – we are sharing three quick, easy and most importantly delicious soup recipes!
Share these recipes with your friends and family, or keep them all to yourself. Either way, you will be saying so long
to the winter blues. Just add a side of crusty bread and a dollop of cream….YUM!
No-Peel Roasted Pumpkin Soup
1.5kg Butternut Pumpkin (Squash), Halved And Seeds Removed
2 Onions, Halved
1 Bulb Garlic
¼ Cup (60ml) Extra Virgin Olive Oil
Sea Salt And Cracked Black Pepper
1 Litre Chicken Stock
2 Cups (500ml) Water
Single (Pouring) Cream, To Serve (Optional)
Preheat oven to 200°C (400°F). Place the pumpkin and onion, cut-side up, and the garlic on a lightly
greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt
Cook for 1 hour–1 hour 10 minutes or until onion is caramelised and pumpkin is soft. Set aside until
cool enough to handle. Scoop out the flesh of the pumpkin into a large saucepan. Remove the onion
and garlic from their skins and add to the pan.
Add the stock and water, and, using a hand-held stick blender, blend the soup until smooth. Place
the soup over high heat and bring to the boil to warm through. Sprinkle with pepper and drizzle with
cream (if using) to serve. Serves 6.
Chickpea and Broccoli Soup
2 Cups (140g) Coarse Sourdough Breadcrumbs
½ Cup (40g) Finely Grated Pecorino
400g Can Chickpeas (Garbanzos), Rinsed And Drained
2 Tablespoons Extra Virgin Olive Oil
1 Onion, Thinly Sliced
2 Cloves Garlic, Thinly Sliced
1 Teaspoon Fennel Seeds
1 Litre Chicken Stock
1kg Broccoli, Trimmed And Sliced
Micro (Baby) Mint Leaves And Cracked Black Pepper, To Serve
Preheat oven to 220°C (425°F). Place the breadcrumbs, pecorino and half the chickpeas on a large
oven tray lined with non-stick baking paper. Toss to combine. Drizzle with half the oil and cook for
6–8 minutes or until golden brown.
While the breadcrumbs are cooking, heat the remaining oil in a large saucepan over high heat. Add
the onion, garlic and fennel and cook, stirring, for 3 minutes, or until softened. Add the stock and
bring to the boil.
Add the broccoli and remaining chickpeas and cook for 4–5 minutes or until the broccoli has
softened. Remove from the heat and, using a hand-held blender, blend until smooth. Divide between
bowls, top with the breadcrumb mixture and mint. Sprinkle with pepper to serve. Serves 4
French Onion Soup
50g Unsalted Butter
1 Tablespoon Extra Virgin Olive Oil
1kg Onions, Thinly Sliced
4 Cloves Garlic, Thinly Sliced
1 Tablespoon Brown Sugar
2 Tablespoons Plain (All-purpose) Flour
6 Sprigs Thyme
1 Litre Beef Stock
2 Tablespoons Balsamic Vinegar
8 Thin Slices Baguette
1 Cup (125g) Gruyere, Grated
1 Tablespoon Thyme Leaves
Cracked Black Pepper
Heat the butter and oil in a large, heavy-based saucepan over high heat. Add the onions and garlic
and cook, stirring constantly, for 22–25 minutes or until light golden. Add the sugar, flour and thyme
and cook, stirring constantly, for 1 minute or until well combined.
Gradually stir in the stock and vinegar, and bring to a simmer. Cook for 10 minutes or until reduced
Preheat the grill. While the soup is simmering, place the bread on an oven tray and sprinkle with the
cheese and thyme. Cook under the grill for 5–6 minutes or until cheese is melted and golden.
Divide the soup between bowls, sprinkle with pepper and serve with the bread. Serves 4.