Creamy Pumpkin Soup (From Australia)

"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. Use fresh cooked and pureed pumpkin if desired"
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
Ready In:
25mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • Serve steaming hot with a dollop of the sour cream mixture atop each bowl.

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Reviews

  1. 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.
     
  2. AcadiaTwo
    Delicious creamy pumpkin soup on a cold February day was just perfect. True comfort food! I omitted the curry and replaced it with a 1/8 teaspoon nutmeg. Just a delightful soup! Thanks for posting. Made for February's Sun & Spice tag.
     
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