Wendy's Pumpkin Soup
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 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
- 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.
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Reviews
-
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!
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.