Quick and easy pumpkin soup

August 5, 2015

This quick and easy pumpkin soup recipe is simple to make and tastes delicious

Few things are as satisfying as a hot bowl of pumpkin soup on a cool, winter’s night. share this quick recipe with you. It’s a favourite in my house at this time of year, when the nights are cool and clear and you need something to warm your insides . . .

Not sure how to make pumpkin soup? Here’s a simple recipe for you that you’ll love.

This pumpkin soup recipe is a favourite in my house at this time of year, when the nights are cool and clear and you need something to warm your insides . . .

The key ingredient, of course, is pumpkin. Here in North Queensland, the most popular variety grown is the Japanese pumpkin (or kabocha as it is known in Japan and other parts of the world).

You see them for sale in road side stalls right across the region. If you don’t have the room to grow a vine yourself, then this is the best way to get your hands on one.

You’ll also find some interesting versions of how the name is spelt, too!

Jap pumpkins have a lovely, soft texture and a delicious, nutty flavour. They’re perfect for this recipe but if you can’t get them, then other varieties will work well, too.

So, without further ado.

Quick and Easy Pumpkin Soup

(serves 4)

Ingredients

1kg chopped and peeled pumpkin

1 carrot, peeled and chopped

1 celery stalk, chopped

1 red onion, peeled and sliced

2 garlic cloves, peeled and sliced

1-litre chicken stock

4-5 fresh sage leaves

extra virgin olive oil

sour cream

Method

Place a large pot on the stove top on high heat, add a good lug of olive oil and fry sage leaves until they darken and become crisp. Remove leaves and place on paper towel to drain. Keep for garnish.

To the pot add pumpkin, carrot, onion, celery, garlic and stock. Bring to the boil, then simmer uncovered for 20 minutes or until all vegetables are soft.

Once you are happy they are cooked, ladle soup into a blender and blend until thick and smooth (be careful not to get it on you as it will be very hot). Depending on the capacity of your blender, you may have to do this in a couple of batches.

Once finished, serve in a bowl with a dollop of sour cream and a crispy sage leave. We usually slice up a loaf of ciabatta bread as well, brown it in the oven until it is nice and crunchy, then dip it in the soup before eating.

Mmm, heaven.

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Written by Justin Day Posted in food, recipes, Uncategorized Tagged with japanese pumpkin, kabocha, pumpkin, pumpkin soup, quick recipe, soup, winter