No Ordinary Pumpkin Soup

I got this pumpkin soup recipe from a client of mine. She?s just amazing, at 90 years old she is still looking after her husband and cooking for them and their family. She was cooking it some time ago, and it smelt so tasty that I copied down the recipe from her old falling apart, hand written cookbook...I think some of the old recipes are the best - clean and simple but still so tasty. I have tried other pumpkin soup recipes before, but this one is definately my favourite!







Pumpkin Soup



1kg butternut pumpkin, peeled and diced

1 Large onion, chopped

1 ½ teaspoon cumin

1 teaspoon dried coriander

1 Tblespn vegan margarine

1 medium potato, peeled and diced

4 C vegetable stock

½ C rice milk

Salt and pepper



- Cover with lid and bring to boil then simmer the stock, potato, pumpkin, onion, cumin, coriander, salt, pepper and margarine.

- Simmer for 20 minutes until the pumpkin and potato are tender.

- Remove from heat, add the rice milk while stirring.

- Cool slightly and then blend. - Heat to serve.







The herb bread isn?t just herb, it includes a mixture other non-herb ingredients which give it an amazing taste. I actually ate similar to this at a restaurant except it was made on damper, it tasted so good that I recreated the recipe. I often make it for my boyfriends family and they always ask for the recipe.





Herby Bread



4 Damper rolls or 1 large baguette, cut into slices



250g nuttlex or other vegan spread

40g sliced black olives, chopped finely

2 tspn seeded mustard

7 pieces of semi-dried tomato, chopped finely

Herbs: chives, basil, oregano, parsley, washed and chopped

3 cloves garlic, crushed

1 ½ tspn vegan parmesan



- Preheat oven to 220 degrees C.

- Mix all ingredients and spread over slices of bread.

- Wrap in aluminium foil and bake about 20 mins or until margarine is melted.