When we lived in the far north of Queensland, Australia, we grew an abundance of great big, sweet Kent pumpkins. In season we always had a surplus, hence we ate pumpkin soup almost once a week!!
It is difficult to get our hands on good pumpkins at the moment (or any for that matter) but when I saw some in our local wholesale food market I quickly grabbed one with this particular recipe in mind. Always look for a good quality sweet variety of pumpkin like Kent or Queensland Blue (these should also be available in the US).
I found the pumpkin was not as sweet as we tend to like it so I added a little brown sugar towards the end. I used a whole large pumpkin for this recipe and to make up for no home-grown pumpkin I used home grown onions instead!!
For a richer soup I have on occasion used a tin of evaporated milk instead of the rice milk.
Preparation time: 35-40mins
- 1kg (2.2 pounds) of pumpkin, peeled, de-seeded and chopped
- 2 tbs sunflower oil
- 1 brown onion, peeled and quartered
- 1 tsp of crushed chilli
- ¼ tsp cayenne pepper
- 1 tsp nutmeg
- 5 cups vegetable stock
- 1¼ cups rice milk
- 1 tsp brown sugar (optional)
Heat the oil in a large saucepan; add the onion, chilli and spices; cook for 1-2 minutes until onion is soft.
Add the chopped pumpkin and toss to combine. Turn heat down to low and place a lid on the saucepan. Continue to cook the pumpkin, tossing the pot often to avoid sticking, for 10 minutes.
Add the stock and bring to the boil. Simmer uncovered for another 10 minutes until pumpkin is cooked through.
Remove from the heat and cool slightly.
In a food processor, blend the pumpkin until smooth.
Return to the saucepan and over a medium heat; slowly add the rice milk and sugar (if using); Season with salt and pepper.
Continue to stir over a medium heat until warmed through.
Serve as is with crusty bread or drizzled with natural yoghurt or sour cream (optional).
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