Do you love pumpkin soup? It’s one of those Australian classics but everyone has a different recipe.
We’ve found 5 of the best pumpkin soup recipes that we think you’ll love.
Ingredients
Method
Heat oil in a large saucepan over low heat, then add the onion and leek and cook until softened but not coloured. Add garlic and spices and cook for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently.
Ingredients
Method
Heat a large saucepan over medium heat, and add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
Add 2 cups cold water and bring to the boil. Reduce heat to low then simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.
Ingredients
Method
Heat oil in a saucepan over medium-low heat. Cook the leek, stirring, for 5 minutes or until soft. Add the garlic, oregano, chilli powder and cumin. Cook, stirring, for 30 seconds or until aromatic.
Add the stock, pumpkin, chickpeas and cinnamon. Turn up to high heat, then reduce heat to medium-low once boiled. Cover and simmer for 20 minutes or until the pumpkin is tender. Remove and discard cinnamon.
Blend the pumpkin mixture until smooth. Top with cheese and sour cream and sprinkle with coriander.
Ingredients
Method
Tell us, which of these will you give a go? What’s your bets pumpkin soup recipe?