Creamy Pumpkin SoupAustralian Foods Vegetarian Foods 

Creamy Pumpkin Soup



Creamy Pumpkin Soup

Creamy Pumpkin Soup

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

– ¼ c. butter or margarine*.
– 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 1:Melt butter in a medium-sized saucepan. Add chopped onion and, stirring frequently, cook until soft but not brown. Add curry powder and cook 1 to 2 minutes longer.
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.

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