Soups
Pumpkin Soup
Ingredients
- - Pumpkin (Kent or butternut), peeled and cubed - 1 kg (2.2 lb)
- - Onion, diced - 1 medium
- - Garlic, minced - 2 cloves
- - Vegetable stock - 1 litre (4 cups)
- - Cream - 100 ml (1/3 cup)
- - Olive oil - 2 tbsp
- - Salt - 1 tsp
- - Black pepper - 1/2 tsp
- - Nutmeg, ground - 1/4 tsp
Method
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until soft, about 4 minutes.
- Add pumpkin cubes and stir to coat in the oil.
- Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes until pumpkin is soft.
- Blend the soup until smooth using a stick blender or in batches in a blender.
- Stir in cream, salt, pepper, and nutmeg.
- Warm through gently and serve with crusty bread.
Introduction: Pumpkin soup is a winter comfort staple across Australia, taking advantage of the country’s abundant butternut and Jap (Kent) pumpkin harvests.
Cultural Background: Pumpkin soup is a winter comfort staple across Australia, taking advantage of the country’s abundant butternut and Jap (Kent) pumpkin harvests. It’s a common café menu item and home-cooked favourite, especially in the cooler southern states during autumn and winter.
Tips: Roasting the pumpkin first adds a deeper, caramelised flavour. Use a stick blender directly in the pot to save on washing up.
Variations: Add a swirl of coconut cream for a dairy-free version. Top with crispy sage leaves or toasted pepitas (pumpkin seeds).
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally, for 5-7 minutes.
Nutrition: Calories: 190 kcal | Protein: 3 g | Carbs: 22 g | Fat: 10 g | Sodium: 520 mg
FAQs:
Q: What pumpkin variety works best?
A: Kent (Jap) pumpkin is the Australian favourite for its sweet, dense flesh.
Q: Can I make this vegan?
A: Yes, simply substitute the cream with coconut cream or a plant-based cream alternative.