Thursday, May 6, 2010

Pumpkin Soup with Savoury Muffins

Now that the weather is getting cooler we have been eating lots of soup which I love.  One of the regular soups I make is a very easy & delicious pumpkin & chickpea soup.  You must add the fennel seeds, they add heaps of flavour & make the soup so much more delicious!

  • 1 onion diced
  • 2 cloves garlic
  • 1 tsp olive oil
  • 1/2 jap pumpkin chopped into big chunks
  • 1 tsp fennel seeds
  • Vegetable stock
  • 1 can chickpeas drained & rinsed

Heat olive oil in a big saucepan or stockpot & add onion & garlic & cook until onion is soft.
Add pumpkin, fennel seeds & vegetable stock to cover everything (I like my soup really thick)
Cook until pumpkin is very soft
Blend & add chickpeas & season to taste

I decided to make some savoury muffins to eat with the soup which were also really good.

  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 2 vegie sausages
  • 1 cup grated cheezly
  • egg replacer equivalent to 2 eggs
  • 3/4 cup soy milk
  • 75ml canola oil
Preheat oven to 200°C. Lightly grease a muffin pan or fill holes with muffin liners if you are so inclined. 
Mix flour, baking powder and salt in a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, sausage and 1/2 cup cheese to flour. Stir to combine.
Whisk egg replacer mix, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.


  1. I love pumpkin soup but have never tried fennel seeds in it - will try it - also am intrigued by sausages in muffins - do you put them in uncooked or cook them first?

  2. I put them in uncooked. The original recipe that I very loosely based the muffins on had salami in it & I bought these veg sausages from an asian supermarket which are kind of chorizo style so I thought they would work well in place of the salami.

  3. I've never seen veg sausages in asian supermarkets but these sound interesting - esp for baking

  4. Where was this soup recipe when I was doing a very strict elimination diet cutting out most veggies, virtually all sources of protein but chickpeas and almost all spices but fennel? (Ok, it didn't last for long, fortunately, but it _felt_ long!)

    I've seen tons of different mock meats in Asian supermarkets, never sausages though...