Prep 20 mins
Cook 20 mins
Choose a pumpkin of any type which has very good colour. I prefer butternut. I add the potato and sweet potato to thicken the soup. They can be ommitted.
- 1 kg pumpkin
- 1 potato, peeled and chopped
- 1 small sweet potato, peeled and chopped
- 2 onions, chopped
- 2 teaspoons curry powder
- 1⁄4 teaspoon cumin
- 2 teaspoons crushed garlic
- 6 cups chicken stock
- Place pumpkin in the oven and roast at 200 degrees C until soft. (This is optional you can just put pumpkin into the soup but I find this gives it a much sweeter flavour).
- In the meanwhile heat a little olive oil in a saucepan and saute onion and garlic for 2 minutes.
- Add curry powder and cumin and keep stirring to allow aroma to develop.
- Add all the vegetables and pour over the stock.
- Bring to the boil, then cover and turn heat down to a simmer for approximately 20 minutes until all vegies are soft.
- Puree and serve.
I made this to the letter and found it a bit bland. I think the stock and type of pumpkin are really important. I used home made stock which was probably not a good idea and butternut pumpkin which is fairly mild tasting. I threw in some stock cubes and a bit of brown sugar and butter which gave it more oomph. I will try again with Jap pumpkin and bought stock and see if it works better.
This soup was easy enough to make. I only had vegetable broth but otherwise followed to the "T". I oven roasted the pumpkin but can't compare it otherwise. In the end I found the soup a little bland so bowl by bowl I livened it up with a little drizzle of sesame oil, a bit of natural peanut butter, and salt and pepper. Served it over rice for a really tasty meal on a cool fall day. Thanks for sharing!
Yes, is quick and easy to do! DEFINATELY oven roasted adds to flavour too! Added chili as is personal taste for me! LOVE recipe versatility! Next time might try tablespon of low fat peanut butter, but recipe is good as is, TRUE! Also used red onion...again is personal taste for hubby too!