Pumpkin Soup Recipe!

With numerous requests for my pumpkin soup recipe, I have decided to dedicate an entire post (and number 100 at that!) to exactly that!

I don't really follow exact amounts but here is what I do.

PUMPKIN SOUP

I use the large Jarrahdale or Kent pumpkin mainly because I know it gives lots of pumpkin and it works!

To enable easy cutting and handling, I put the whole pumpkin in the oven at about 100 degrees C/315 degrees F for about an hour or till you can start smelling the pumpkin. Remove from oven.

I then cut up the pumpkin, by halving then quartering it and removing the seeds and the skin, into small pieces and putting it in a large saucepan (10 litres).

In addition, I add about 4-6 carrots (peeled and cut), 2 onions (cut) and approx 3 decent sized yams or sweet potato. In Australia they are called sweet potato but here they are called yams which have the orange meat which is what you want to maintain a rich color to the soup.

Add a teaspoon of salt, a good dash of curry and a pinch or two of parsley.

Add just a small quantity of water. By that I mean just that it covers the bottom of the pan (about an inch). There is enough juices once it starts cooking, and too much liquid means a runny soup. I like thick soup!

Once it starts boiling, lower the heat a touch to about 3/4 and stir occasionally. Once it is all cooked and soft, remove from heat. I then put a stick blender through it and make it all a smooth paste.

At this point, I add a large of tin of tomato soup and either a large tin of cream of chicken soup (or in Australia a packet of powdered cream of chicken soup made into a paste in some water). Stir through and turn on low for a short time, just to cook the additions. Stay close by or it will splatter!

Your soup is now done! It should be thick, look a rich orange colour, and taste superb!

To serve I add a small dash of cream or cream and a half (USA), and croutons (and parsley - optional).

Enjoy!

Pumpkin soup served with croutons, dash of cream and a sprinkle of parsley