Try varying the flavour by adding a touch of curry powder, ground coriander or cumin to a pumpkin soup. Use the following recipe as a base and add half a teaspoon of your favourite spice a minute before adding the pumpkin. Enrich if you like with a little cream at the end.
Pumpkin soup may be varied by use of different pumpkin varieties. Golden nugget, jap and butternut each has its own taste.
- 30 g unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves
- 750 g peeled pumpkin
- 2 cups chicken stock
- 2 cups water
- salt and freshly ground black pepper
- cream (optional)
- snipped chives, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt the butter in a large saucepan and sauté the onion and garlic, until soft, without colouring. If adding spice, add now and fry very gently for a minute or so. Add the pumpkin, chicken stock and water. Bring slowly to the boil and simmer, covered for about 15 minutes, until the pumpkin is tender.
Cool slightly and purée the mixture in several lots, using a food processor or blender, or by rubbing through a sieve. Season with the salt and pepper, to taste. Add a little more chicken stock or water if necessary to make a good consistency, depending on the pumpkin. Swirl in a little cream, if liked. Reheat gently and ladle the soup into bowls. Garnish with chives. You may also strew over chopped parsley or torn coriander leaves, if liked.
Recipe from The Margaret Fulton Cookbook published by Hardie Grant.
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