Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

"Pumpkin" soup is a very popular dish during Australia's fairly mild but damp winters. Nearly every cafe and restaurant has their own version, but I like mine the best. It's great with liberal amounts of freshly ground black pepper, or even sweet chilli sauce.

Ingredients Nutrition

Directions

  1. Cut squash into manageable pieces, remove the seeds and peel.
  2. Place into a large saucepan and add stock& garlic powder.
  3. If stock does not cover squash, add some water until squash is just covered.
  4. Boil until squash is soft& yields easily to being poked with a fork (do not cover).
  5. Amount of stock should reduce slightly.
  6. Remove from heat.
  7. Using a hand-held blender, puree squash& stock together.
  8. Place back on low heat& add cream cheese and black pepper.
  9. Cook until blended, then add sour cream.
  10. Serve with a swirl of cream, if desired.
  11. Can be frozen (I freeze single portions in ziploc bags).

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