Pumpkin Soup

An easy autumn/winter brunch or dinner option, this Pumpkin Soup is delicious
and Asian inspired. The pumpkin is cooked in water for a light textured
soup. The flavour of the pumpkin is complemented with a couple of zingy sauces
and the consistency of the soup is just perfect, without the fat-laden cream or
coconut cream. Thanks to the addition of potatoes, tomatoes, onion and garlic.
Add a splash of lemon juice and a no fuss garnish of your choice, this is the
only Pumpkin Soup you would want to make now and forever!!

Servings: 8 people

Author:

Prep Time
45 minutes

Cook Time
20 minutes

Total Time
1 hour, 5 minutes

Course:

Soup Appetizer En-tray

Cuisine:

American Australian

Keywords:

soup pumpkin appetisers en-tray

Instructions

1 In a deep heavy based saucepan, boil pumpkin, potatoes, tomatoes and onions in
1¼ litre water for 30 minutes or until potatoes and pumpkin are tender. Cool and
puree in a blender or similar appliance and set aside. You may need to blend in
two batches if you do not have a large blender.
2 Combine stock powder with hot water and set aside.
3 Heat oil and butter in a heavy based deep saucepan on medium. Add the chopped
garlic, rosemary leaves and brown slightly. Add the pumpkin puree and the
prepared stock. Mix well and season with salt and pepper. Add the Worcestershire
sauce, sweet chilli sauce and lemon juice and mix thoroughly. Adjust seasoning,
if required. Just warm this mixture but do not bring it to boil.
4 Ladle the soup into serving bowls. Swirl a tablespoon or two of cream and
garnish with croutons or toasted pumpkin seeds. Serve with hot buttered crusty
bread or garlic bread, if you love garlic bread or hot crusty bread. Serve with
naan or paratha, if you like Indian breads.

Pumpkin Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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