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Creamy Pumpkin Soup

Nearly every Australian family has its own version of this delicious golden soup. Prepare it on a chilly autumn evening for a warming treat.

Creamy Pumpkin Soup

Ingredients, Method & Procedure.

1/4 c. butter or margarine*
1 large yellow onion, peeled and chopped
1/2 tsp. curry powder
1 15-oz. can pumpkin
1/4 tsp. salt
2 c. half-and-half*
2 1/2 c. chicken or vegetable broth
1/8 tsp. cinnamon
2 tsp. minced parsley
1/3c. sour cream*

*For a lighter soup, use half the amount of butter, evaporated skim milk instead of half-and-half, and low-fat or nonfat sour cream instead of regular.

1. Melt butter in a medium-sized saucepan. Add chopped onion and cook, stirring frequently, until onion is soft but not brown. Add curry powder and cook 1 to 2 minutes longer.

2. Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth. Add half-and-half and process again until smooth.

3. Pour pumpkin mixture back into saucepan and stir in chicken or vegetable broth. Heat soup slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.

4. Serve soup steaming hot with a dollop of seasoned sour cream atop each bowl.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 6

Posted by :   John Martin   on   Friday, March 11, 2011

Categories :   Australian   |   Soup & Stew


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