A pumpkin soup with a kick. It is easy to make, and can be made in bulk and frozen. Make it as hot or as mild as you like it. It's a real winter warmer!
Ingredients
- 1 tbs vegetable oil
- 1 onion chopped
- 1 garlic clove crushed
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1kg pumpkin chopped
- 1L chicken stock (liquid)
- 90ml thickened cream
- 1 pinch ground black pepper fresh *to taste
Method
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Step 1Heat oil in saucepan and cook onion over medium heat for 3-4 minutes or until soft. Add garlic, coriander, cumin and chilli and cook for 1 minute longer.
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Step 2Add pumpkin and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.
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Step 3Place pumpkin and cooking liquid in batches in a food processor or blender, and process until smooth.
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Step 4Return soup to a clean saucepan, stir in cream, season to taste with black pepper and cook over a medium heat, without boiling, until heated.
Equipment
- 1 blender
Recipe Notes
Serving suggestions - accompany soup with crusty bread and follow with a crisp garden salad. Instead of using a food processor to puree the soup, you can remove the cooked pumpkin from the stock and mash it, using a potato masher or fork, then mix in cooking liquid and complete as in recipe. Vegetable stock can be used. You can also use fresh chilli.
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
Recipe Reviews (51)
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