Our wonderful neighbours had a spectacular pumpkin crop this year and donated us a very sturdy orange-skinned specimen. It made a lot of really nice soup! This recipe doesn’t really have fixed quantities – you can adapt it to the size of the vegetable you have available.
The amounts given here are rough guidelines based on the size of the pumpkin I had (well, quarter of a pumpkin on two separate occasions, to be precise, since it was such a hearty thing our daughter took the other half away to turn into soup at her place).
1In a large stock pot, gently sauté the onions in the oil until softened and beginning to brown.
2Add the curry powder and nutmeg and stir well for a minute or so until fragrant and well combined.
3Add the chopped vegetables and the stock cubes.
4Just cover the vegetables with hot water and bring to the boil, stirring occasionally.
5Reduce the heat to a simmer and allow to cook, covered, for about 30 minutes, checking every ten minutes or so to make sure nothing is sticking to the bottom of the pot.
6Once the vegetables are well softened, you can either press the mix thorough a sieve or use a food processor or immersion blender to reduce it to a creamy, smooth consistency.
7Add salt to taste, and thin if necessary with extra water.
8Can be served just as it is or with a dollop of sour cream added.
1-2 onions, finely chopped
2-3 Tbsp mild cooking oil
1-2 tsp good quality curry powder
½ tsp nutmeg
Pumpkin, peeled, cored and chopped into roughly 3cm cubes – I used about 1kg but work with what you have
3-4 medium sized kumara, peeled and chopped into roughly 3cm cubes
1-2 stock cubes (I use Massel “chicken” which is actually vegetarian and gluten-free)
Hot water as required to cover the vegetables
Salt to taste – add at the end after blending the soup