Australian Pumpkin Soup (Pumpkin soup)
Overview
Pumpkin soup is perhaps the most loved homemade soup in Australia. Chunks of pumpkin, often the grey-skinned Queensland blue or butternut, are simmered with onion, potato and stock until soft, then blended into a thick, smooth, bright orange purée. A swirl of cream, a pinch of nutmeg and sometimes roasted seeds finish each bowl, with crusty bread on the side. Some cooks roast the pumpkin first for a deeper, sweeter flavour, or add curry spices or coconut milk. It freezes well and is easy to scale up.
Pictures
History
Pumpkins are easy to grow in Australia and were widely used in farm and home cooking from colonial times. The creamy blended soup became especially popular in the second half of the twentieth century and is now a fixture of cafés and family kitchens, particularly in winter. It is often one of the first soups Australians learn to cook.
Main ingredients
Pumpkin, onion, potato, stock, cream, nutmeg. The soup is built on pumpkin purée and is usually served hot. Diet: vegetarian; usually gluten-free.
Recipe outline serves 4 · ~50 min
Ingredients
- 1 kg pumpkin, peeled and cubed
- 1 onion, 1 potato
- 1 l vegetable or chicken stock
- 100 ml cream
- nutmeg
- salt and pepper
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion in butter, add pumpkin and potato and cook for 5 minutes.
- Add stock and simmer for 20-25 minutes until soft.
- Blend until smooth and season with nutmeg.
- Serve with a swirl of cream.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.