The King’s Butternut Squash (Pumpkin) Soup
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 kg butternut squash
- 4 1⁄2 cups chicken stock
- 1 medium onion, chopped
- 6 spring onions, sliced
- 4 tomatoes, peeled and chopped
- 300 ml cream
- 1 lemon, juice of
- 1 teaspoon curry powder
- 1 teaspoon brown sugar
- salt
- black pepper, freshly ground, to taste
- whipped cream, extra, to garnish
- chopped chives (to garnish)
directions
- Peel, remove seeds and cut the pumpkin into medium sized chunks.
- Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
- Simmer until vegetables are tender, then puree in a blender or food processor.
- Return vegetable puree to saucepan.
- Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
- Reheat to blend, but do not boil.
- Serve hot or chilled with whipped cream and chives to garnish.
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RECIPE SUBMITTED BY
Daydream
Australia
I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my DS's GF is of Swedish origin. My little dogs are of German origin - miniature dachshunds :-) - and my DH is an NZer.
Presently my favourite cookbook is Quick and Easy Indian Cooking by Madhur Jaffrey, but that is liable to change as I often raid my library for new and interesting cookbooks.