Nearly every Australian family has its own version of this delicious golden soup. They usually make it with hard-shelled winter squash, which they call pumpkin
– 1 large onion, peeled and chopped.
– ½ tsp. curry powder.
– 1 16-oz. can pumpkin (2 c.).
– ¼ tsp. salt.
– 2 c. half-and-half*.
– 2½ c. vegetable broth.
– ⅓ c. sour cream*.
– ⅛ tsp. cinnamon.
– 2 tsp. minced parsle.
Step 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.
Step 3:Pour pumpkin mixture back into saucepan and stir in vegetable broth. Heat soup slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
Step 4:Serve soup steaming hot with a dollop of seasoned sour cream in each bowl
Note : For a lighter soup, use half the amount of butter, evaporated skim milk instead of half-and-half, and low-fat or non-fat sour cream instead of regular.