Spicy roasted pumpkin and roasted pumpkin seeds lead to pumpkin soup!
‘Tis the season of pumpkin, after all…
This pumpkin soup heralds so many memories for me, and really is timeless.
It is one of the first things I learned to cook, and is still, in my opinion, one of the tastiest.I think I jotted the recipe down from some Australian Women’s Weekly cookbook that is long lost by now.
Thankfully my notebook survived, even if the original did not.
2 small pumpkins (about 750g)
2 large onions
2 medium potatoes (about 250g)
1 litre water
3 cubes stock
1 cup cream
Peel and de-seed the pumpkin (save the seeds to make roasted pumpkin seeds).
Cut pumpkin into large chunks.
Peel and quarter the onion.
Peel and cut the potato into large chunks.
Place the pumpkin, onion, potato, and stock cubes in a pot with the litre of water.
Bring to a boil, cover and reduce heat.
Simmer 45 minutes.
Let cool before pureeing in a blender.
Return the puree to the same pot, and stir in the cream.
Adjust the seasoning, and warm until just heated through; do not boil after having added the cream..
Serve hot, preferably with some crusty fresh bread.