creamy pumpkin soup
(2 ratings)
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 ratings)
yield
4 -6
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For creamy pumpkin soup
-
1/4 cbutter or margarine
-
1 lgonion, chopped (about 3/4 cup)
-
1/2 tspcurry powder
-
16 ozpumpkin (2 cups) not pie filling
-
1/4 tspsalt
-
2 c1/2 and 1/2 or whole milk
-
2 1/2 cchicken stock
-
1/3 csour cream
-
1/8 tspcinnamon
-
minced parsley
How To Make creamy pumpkin soup
-
1Melt butter in soup pot and add the onion. Stir and cook until soft. Add curry powder and cook 2 minutes more.
-
2Add 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.
-
3Stir chicken stock into pumpkin mixture and heat slowly over low heat, stirring occasionally.
-
4In a small bowl, mix the sour cream, cinnamon and parsley.
-
5Serve soup with a generous dollop of sour cream mixture.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT