© 2003–2023 The Redmond Family. All rights reserved.

Pumpkin Soup

  1. Peel vegetables and chop onion finely. Cut pumpkin into several small pieces. Simmer pumpkin and onion 30 minutes in 1 cup water in saucepan.
  2. Or microwave on 100% for 12 minutes, then down to 30% for 20 minutes.
  3. Put pumpkin, onion and water through sieve or food processor till smooth.
  4. In large saucepan heat milk, curry powder, cinnamon, salt and pepper. Take off the heat when nearly boiling and stir in cornflour mixed with 3 Tbs water. Return to heat and stir till thickened.
  5. Add pumpkin puree and stir till hot. Do not allow to boil or it will curdle and go lumpy. Add water to thin soup to desired consistency for serving.

Instead of using milk, use a 400g can of evaporated unsweetened milk with 1 can of water.

  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the mix in a blender or use a hand blender in the pot.
  3. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered.
  4. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

If using fresh herbs, chop them first. Can use dried mixed herbs also.

© 2003–2023 The Redmond Family. All rights reserved.