Creamy Pumpkin Soup (From Australia)

Debbie R.'s Note:

This recipe is from "Cooking the Australian Way," which says that nearly every family has a version of it. This one sounds good. Haven't made it yet. If you're not looking to hold down fat content or calories, you can double the butter; substitute half-and-half for the evaporated skim milk; and use full-fat sour cream.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 2 tablespoons butter
• 1 large yellow onion, peeled and chopped
• 1/2 teaspoon curry powder
• 1 (15 ounce) can pumpkin
• 1/4 teaspoon salt
• 2 cups evaporated skim milk
• 2 1/2 cups chicken broth (or vegetable broth)
• 1/8 teaspoon cinnamon
• 2 teaspoons minced parsley
• 1/3 cup nonfat sour cream

Directions:

1. Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
2. Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
3. Serve steaming hot with a dollop of the sour cream mixture atop each bowl.

Reviews

[Galley Wench]

Thanks Debbie for a great recipe! I used cream rather than the evaporated milk. Followed your direction, however also added 1/2 teaspoon of anis. The next time I make think I'll add a clove of crushed garlic too! Made for ZWT 5.