Name: Creamy Pumpkin Soup with Apple recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Ingredients: 1 butternut pumpkin broken into chunks peeled; 1 brown onion chopped; 1 potato diced; 1 pinch curry powder; 1 tbs butter; 3 chicken stock cube; 3 cup hot water; 1 pinch black peppercorns; 4 bay leaf; 1 apple cored cored grated peeled; 2 cup milk

by margie_62 Last updated on 07/09/2019

A pumpkin soup, made quickly but not short on flavour. - margie_62

Ingredients

1 butternut pumpkin broken into chunks peeled
1 brown onion chopped
1 potato diced
1 pinch curry powder
1 tbs butter
3 chicken stock cube
3 cup hot water
1 pinch black peppercorns
4 bay leaf
1 apple cored cored grated peeled
2 cup milk

Method

Step 1

Melt butter in a pressure cooker pan.
Step 2

Add pumpkin, potato, curry powder and onion and gently cook over low heat until onion is softened, stirring occasionally.
Step 3

Add water and stock mixture, pepper and bay leaves.
Step 4

Place pressure cooker lid on and bring to pressure, cooking for 5 minutes under pressure.
Step 5

Quickly cool lid by running cold water over, and then remove lid.
Step 6

Add grated apple and cook soup without lid for 10 minutes, boiling gently and stirring occasionally.
Step 7

Remove bay leaves and process soup with a stick mixer or blender, adding enough milk to bring to a creamy, smooth consistency.

Equipment

1 pressure cooker
1 blender

Recipe Notes

from Australia’s Best Recipes team

Serve with crusty bread and a swirl of cream to top. This recipe can also be made by cooking in a pot over regular heat until vegetables have softened, for approximately 20 minutes. Follow the directions of the recipe as above. The apple gives a subtle sweet taste that blends beautifully with the other flavours.

This recipe was photographed by Greer Worsley for Australia's Best Recipes.