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Aromatic Pumpkin Soup

This recipes makes one big pot - perfect with crunchy toast on a cold winter's night.

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Heat oil and butter in a big 6 litre pot and add leeks, onion, garlic, ginger and spices. Sauté until translucent.
Add pumpkin and stock. Stir and cook on medium heat with the lid on for about 40 minutes or until the pumpkin is very tender.
Blend soup with bar mixer or in food processor to your desired texture. I often leave a few chunky bits in it to add texture.
To serve, it is delicious with a dob of yoghurt or sour cream.

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Deb140 19 days ago

This recipe is delicious and a great basic pumpkin soup because it includes fresh ginger and garlic. To make it simpler, I substitute the coriander seeds, cummin seeds and cloves with a tablespoon of curry powder fried off with the garlic and ginger. You don't need stock, just cover the pumpkin with water for a very thick soup. Add some milk just before serving. Yum...

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Eleanor29 4 months ago

Absolutely love this pumpkin soup.....the flavours are out of this world!!

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Jacqui100 May 2011

Terrific recipe. I have been looking for interesting ways to cook all those pumpkins I have grown this year.

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Isabel da silva May 2011

Beauty recipe but miss the serves. How many?

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Tracie3 May 2010

Pumpkin soup got sooo boring for a while there. This recipe is fantastic. No more boring pumpkin soup.

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