Pumpkin Soup [Done Two Ways]

Winter is well and truly here in Australia, and so is the time of the soup. Pumpkin soup requires few ingredients and is yet so delicious. Here are two, of the many versions that I love.

Serves: 4
Cooking Time: 30 minutes


+ 2 kg pumpkin
+ 1 Small sweet potato
+ 40 g butter
+ 2 brown onions, chopped
+ 1/2 teaspoon cumin seeds
+ 1 litre (4 cups) chicken stock
+ 1 Bay leaf
+ 80 ml (1/3 cup) cream
+ Pinch of nutmeg
+ Salt and pepper

+ Chives or parsley, and sour cream to garnish

If you are wanting to make a Spicy Pumpkin Soup variation omit the butter, cumin seeds, bay leaf, cream, nutmeg and the herbs listed above. Instead, simply add olive oil in place of the butter, 2 tablespoons of red curry paste instead of the cumin seeds, coconut cream instead of the cream and coriander.


Peel the pumpkin and roughly chop into small chunks. Melt the butter in a large saucepan, add the onion and cook over low heat for 5 minutes, or until soft. Add the cumin seeds and cook for 1 minute, then add the pumpkin pieces, stock and bay leaf. Increase the heat to high and bring to the boil, then reduce heat and simmer for 20 minutes, or until pumpkin is soft. Remove the bay leaf and allow the soup to cool slightly.

Blend the soup until smooth. Return to the saucepan and stir in the cream and nutmeg. Simmer gently until warmed through and season with salt and pepper before serving, along with a touch a sour cream and some herbs.

Original recipe sourced from Hot Food.

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