Wendy's Pumpkin Soup

READY IN: 40mins
Recipe by Wendy's Kitchen

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.

Top Review by Chef @Oz

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.

Ingredients Nutrition

Directions

  1. 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).
  2. In the meanwhile heat a little olive oil in a saucepan and saute onion and garlic for 2 minutes.
  3. Add curry powder and cumin and keep stirring to allow aroma to develop.
  4. Add all the vegetables and pour over the stock.
  5. Bring to the boil, then cover and turn heat down to a simmer for approximately 20 minutes until all vegies are soft.
  6. Puree and serve.

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