• Recipes

    Pumpkin Soup from the Top of the Hill Bonspiel at the Richmond Hill Curling Club

    Pumpkin Soup (South African) for six
    • 1 med onion, chopped
    • 1 med carrots, chopped
    • 1 stalk celery, chopped
    • 2 tbsp oil
    • 2 tsps cinnamon
    • 1 tsp allspice
    • ¼ tsp nutmeg
    • ¼ tsp ginger, ground
    • 2 inches ginger, minced
    • 28 ozs pumpkin
    • 3 cloves garlic, minced
    • 3 cups chicken stock
    • ½ cup apple juice
    • ½ cup cream
    1.In a soup pot heat 2 tbsp oil over medium heat. Add carrot, onion and celery and saute until vegetables are wilted and onion is translucent.

    2.Add spices, fresh ginger and garlic. Work into a paste adding a bit more oil if necessary.

    3.Add canned pumpkin and chicken stock. Bring to a boil and simmer till vegetables are soft.
    4.Using an immersion blender, blend soup until smooth or desired consistency is reached, add apple juice and cream. Season with salt and pepper to taste.
    Servings: 6
    Yield: 
  • Recipes

    Syrian Chickpea Soup for Oraynu’s Show Your Heart 2016

    Syrian Chickpea Soup for Oraynu
    • 2 cups potato, peeled, diced 
    • 4 cups water
    • 30 ozs chickpeas
    • 1 tbsp mint
    • 2 cups onion
    • 2 tbsps oil
    • 3 cloves garlic
    • 2 tsps salt
    • 1 tbsp cumin
    • 1 tbsp coriander
    • 1 tsp turmeric
    • ¼ tsp cayenne
    • pepper
    • 2 cups canned tomatoes, chopped
    Put water in soup pot. Boil potatoes until very soft. Using an immersion blender puree potatoes in soup pot.
    Drain chickpeas, reserve liquid.
    Add chickpeas to pureed potatoes and blend with immersion blender until very smooth or until desired texture is reached. You’ll likely need to add almost all of the chickpea liquid into the soup to facilitate blending and to adjust thickness of soup.
    In a skillet sauce onions, garlic, salt, cumin, coriander, turmeric, cayenne and pepper until onions are translucent. Stir onion mixture into soup. Heat soup.
    Add diced tomatoes and mint.Adjust seasonings.
    Servings: 6
    Yield: 8 litres