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.
- 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
Directions See How It's Made
- 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.