I don’t know why it has taken me so long to try pumpkin soup! It’s not like it’s a new concept; people have been making pumpkin soup for years! It’s just not something that I have wanted to try; it always seemed that it would be a bit boring after the first couple of mouthfuls.
This year though we have lots of pumpkins in storage so I was determined to try cooking pumpkin soup to see if I would like it. Gee was I surprised at just how good it is and also how easy it is to make! I have to say, this potato and pumpkin soup was ready in no time. The hardest part was chopping up the vegetables; once everything was in the pot it was ready in no time!
When I went looking for a pumpkin soup recipe I wanted one that didn’t include lots of cream – to keep the calorie count down. I also wanted a recipe that would be quick and easy.
I searched on the internet and found lots of pumpkin soup recipes but in the end I settled on a potato and pumpkin soup recipe from one of my CWA cookbooks.
If you don’t already know – CWA stands for the Country Women’s Association here in Australia and the group are famous for their cooking and recipes.
I did make some slight alterations to the original recipe which was found in the CWA Soups and Stews Cookbook. As I said before, cutting up all the vegetables is the hardest part of this recipe, once everything is in the pot it is super easy. I used a little bit more potato and pumpkin in my recipe – just because I had extra.
I also added some garlic and just a small amount of curry powder which added a slight hint of spice. The original recipe did have the option of adding cream but I opted to serve with a small amount of light sour cream and some chopped chives instead.
The potatoes in this pumpkin soup recipe mean that the soup has a lovely thick consistency and it is not watery. In fact it was so nice that I couldn’t resist grabbing another bowl. However it did seem that the leftovers were a bit thicker after standing in the fridge, so I would suggest adding just a small amount of water when reheating.
Now that I have made pumpkin soup I am sure that it will be a staple in our winter diet. We still have quite a few pumpkins left so I have no excuse!Print
This tasty potato and pumpkin soup will be a regular in our household from now on during winter. It is so good you can’t help going back for seconds!
- 850g diced pumpkin
- 300g diced potato
- 2 medium brown onions, diced
- 1 large clove of garlic, diced
- 1 litre of chicken stock
- 1/4 teaspoon curry powder
- salt and pepper to season
- light sour cream
- chopped chives
- Place onion, garlic, pumpkin, potato and curry powder into a large saucepan with the chicken stock.
- Bring to the boil and then reduce heat and simmer uncovered for around 30 minutes or until vegetables are tender.
- Remove from heat and blend using a stick mixer.
- Return to the heat and season to taste with salt and pepper.
- Bring the soup to the boil again and then simmer for a further 5 minutes.
- Serve garnished with a dollop of light sour cream and some chopped chives.
- Serving Size: 391g
- Calories: 151
- Sugar: 8g
- Sodium: 236mg
- Fat: 2.4g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 6mg