Mums home made pumpkin soup


  • 1 kg pumpkin, peeled and cut into 2.5cm dice

  • 2 cups water

  • 1 chicken stock cube,

  • 1 clove garlic

  • 1 teasp. curry powder (or to taste)

  • 2/3 cup thickened cream

  • croutons

  • ground nutmeg


  • 1.

    Place the diced pumpkin in a 2-3 l microwave-safe dish with water, stock and garlic and curry powder.

  • 2.

    Cover with a well fitting lid or plastic wrap and cook on high for 12-14 minutes, until pumpkin is broken down.

  • 3.

    Stir well after 6 minutes

  • 4.

    Allow to cool for 2-3 minutes, then puree pumpkin and liquid in a blender or food processor until smooth.

  • 5.

    Pour soup back into casserole then stir in seasoning to taste and cream.

  • 6.

    Cook uncovered on high for 4-5 minutes until heated through


sprig of tarragon for garnish.

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