Every Friday we are going to try to post a weekend oriented recipe for you to try. Sometimes this will be a meal, a great appetizer, or as is the case this evening, a soup! This is the perfect time of year to make a pot of soup and after today’s snowstorm, I could not resist making one of my favorites: Pumpkin Soup. My husband is Australian and we lived in Sydney for about 6 years and this soup is a classic there- somewhat akin to our tomato soup. In fact, all of the major soup companies have canned versions of it and a common quick meal is pumpkin soup with toast. I should add that it is not really pumpkin as we think of pumpkin but butternut squash. Butternut squash is actually part of the pumpkin family so in the grocery stores in Australia it is simply called pumpkin. Just a bit of Australian trivia for you on a Friday night!
It is delicious, easy, and healthy! Only five ingredients in the whole recipe and just add a salad and bread and you have a hearty winter’s lunch or easy weekend supper. This is also a great soup to serve at Thanksgiving or over the holidays. I have posted the recipe below. Please let us know if you try it and if you liked it!
The Finished Product!
Pumpkin Soup:
- 1 tblsp of butter
- 1 onion, chopped
- 3 cups of chicken stock
- 16 oz of chopped & peeled butternut squash (ie the pumpkin)
- 1 medium baking potato, peeled and chopped
- Sour cream, salt & pepper to serve.
Instructions: Melt butter in large pot and add onion. Cook for few mins until onion is soft. Add remaining ingredients and bring to low boil. Once at boil, move heat to low, cover and simmer for about 40 mins until pumpkin and potato are very soft. Transfer to blender or food processor and puree. If the soup is too thick for your liking simply add some additional chicken stock and puree some more. Serve in bowls with a swirl of sour cream, salt and pepper. Its delicious! Enjoy!
