creamy pumpkin soup

★★★★★ 2
a recipe by
Carolyn Haas
Whitewater, WI

In Australia, the word pumpkin can refer to a number of varieties of hard-shelled winter squash, including what we call pumpkins in North America. There are also many versions of pumpkin soup. This version is from a kid's cookbook called Cooking the Australian Way.

★★★★★ 2
serves 4-6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For creamy pumpkin soup

  • 1/4 c
    butter or margarine
  • 1 lg
    onion, chopped (about 3/4 cup)
  • 1/2 tsp
    curry powder
  • 16 oz
    pumpkin (2 cups) not pie filling
  • 1/4 tsp
    salt
  • 2 c
    1/2 and 1/2 or whole milk
  • 2 1/2 c
    chicken stock
  • 1/3 c
    sour cream
  • 1/8 tsp
    cinnamon
  • minced parsley

How To Make creamy pumpkin soup

  • 1
    Melt butter in soup pot and add the onion. Stir and cook until soft. Add curry powder and cook 2 minutes more.
  • 2
    Add pumpkin and salt to the pot. Using an immersion blender, blend onions and pumpkin mixture together. Add 1/2 & 1/2 (or milk) and blend again until very smooth.
  • 3
    Stir chicken stock into pumpkin mixture and heat slowly over low heat, stirring occasionally.
  • 4
    In a small bowl, mix the sour cream, cinnamon and parsley.
  • 5
    Serve soup with a generous dollop of sour cream mixture.
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