This is the recipe for my Mum’s pumpkin soup, and it’s pretty easy to make. The hardest part is cutting all the skin off the pumpkin!
It’s a great winter warmer (for those of you who are heading into winter, like me), but is also light enough to eat year-round.
The amounts of everything in this soup are pretty rough – if you have slightly more or slightly less of an ingredient, it will not be the end of the world.
Serves 8 (approximately)
- 2kg pumpkin, in 1-inch cubes – I prefer jap pumpkins, because they’re cheap and not stringy when they cook up. Butternut is also good, but they are more expensive.
- 4 large brown onions, sliced
- 40g butter
- 3 vegetable stock cubes (or the amount of stock powder you’d use to make 1.5L of stock)
- 1L of water
- 1 square of a curry block (I use this one, which I can get from my local supermarket. Any curry powder/seasoning will do, adjust amount to your taste preferences)
- 2 tbsp sour cream
- Heat butter in a stock pot (I use a 5L one) over medium heat. Add sliced onions and cook until translucent and beginning to caramelise.
- Add curry, stock cubes, pumpkin, and water to pot and stir. The water will not cover all the pumpkin to start with, but you don’t need to add more.
- Bring to boil over medium heat, then reduce heat to low and cook covered for 20mins or until pumpkin cubes are soft and cooked through. Stir occasionally to ensure even cooking.
- Remove lid and cook for a further 10mins uncovered (if you like watery soup, skip this step. It helps thicken the soup).
- Remove pot from heat and allow to cool for approx 20mins before pureeing. I use a stick blender and do this in the pot, but if you only have a bench-top blender, ensure there are even amounts of solids and liquid in each load through the blender.
- Return pureed soup to pot (if you took it out) and bring to boil over high heat. Taste soup at this point and add any extra seasonings. Stir through sour cream and serve.
- Thai pumpkin soup – use red curry paste and swap out the sour cream for 1/2 cup coconut cream. Garnish with coriander.
- Budget variation – if pumpkin is expensive where you live, swap out half the pumpkin for potatoes/sweet potatoes. You can hardly tell the difference! You can also extend the recipe using the same theory – double the ingredients, and make up the additional 2kg of vegetables with potatoes and sweet potatoes. The sweet potatoes help preserve the orange colour of the soup, which can get a bit watered down if you just use white potatoes.
- +Protein variation – pre-soak 1 cup of red lentils and drain. Add to soup with the pumpkin and continue as normal. Pre-soaking means you will not need extra liquid in the recipe. Red lentils work best as they are the same colour as pumpkin when cooked, don’t have skins, and cook down to mush very quickly.
- Slow cooker – very easy to make in the slow cooker. Caramelise the onions on the stove first, then add all ingredients to the pot. You will want to reduce the liquid by about 1/3, but DO NOT reduce the number of stock cubes. Cook on Low for approx 6hrs – more is fine. If you are cooking for less than 6hrs, cook on High. Skip the “cook uncovered” step.
This recipe freezes well. It may separate a little when defrosting, just mix it all up again.