EVERY kitchen cook has a standout dish that everyone wants the recipe for.
My great-grandmother was famous for her spaghetti bolognese. When she finally passed it down to my mum (my grandmother wasn't trusted with such secrets), we worked out that Nanna had copied it off the back of a Campbell's soup tin many years ago.
One of my famous recipes is my chai pumpkin and tortellini soup. It's a simple recipe perfect for a cold winter's night and makes the entire house smell magical.
- 1kg butternut pumpkin, peeled and diced
- 1 tbsp of canola oil
- Chai spice mix (1 tsp cinnamon, 1/2 tsp cardamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves)
- 1 cube of vegetable stock, dissolved into 1 litre of boiling water
- Salt and pepper, to taste
- 1 family-size packet of store-bought tortellini. I prefer to use a vegetarian one filled with ricotta and roast vegetables
- Preheat oven to 180C. In a large baking dish, coat pumpkin with oil and chai spice mix. Roast for 1 hour or until pumpkin is soft.
- Transfer cooked pumpkin to a blender. Add stock and blitz until smooth. Alternatively, transfer pumpkin to a large bowl and use a stick blender.
- Bring soup to a simmer and add tortellini. Cook for 10 minutes or until tortellini is cooked.
- Serve with cracked pepper and grated Parmesan cheese.
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