This is a popular dish in our household as soon as the weather gets a little chilly. And because it’s nice and thick, it’s also a great soup to take to school in a thermos. I like mine with lots of sour cream, too.
‘It’s easy’ pumpkin soupCourse: Lunch, DinnerCuisine: HaitianDifficulty: Easy
Deliciously thick, this pumpkin soup is great for school and work thermos lunches.
1 tbs butter
1 medium brown onion, diced
3/4 Jap (Kent) pumpkin, peel and chopped into large chunks
1 tbs powdered chicken stock
2-4 tsp sugar, if needed
1/2 tsp ground chilli, or to taste
Sour cream, to serve (optional)
Chopped coriander leaves, to serve
Crusty bread, toasted, to serve
- Melt the butter in a large saucepan over a medium heat. Add the onion and sauté for 2 minutes, or until translucent. Add the pumpkin chunks, chicken stock and 3/4 cup water. Stir to combine.
- Cover with a lid, reduce heat to low and simmer for 30 minutes or until pumpkin is soft. Remove from heat and add the milk. Using a hand blender, carefully blend hot soup mixture in pan until smooth. Taste, and add a little a sugar, if needed (sometimes the pumpkin can be a bit bitter). Stir in chilli powder, or to taste. Season with freshly ground black pepper.
- Ladle soup into serving bowls. Swirl through a dollop of sour cream, if desired. Scatter with coriander and serve with crusty bread on the side for dipping.
Tips and notes
- Choose ripe pumpkins bought in season to make the sweetest soup and eliminate the need to add sugar.
- Want more veg? You could also add a couple of chopped carrots to the pan with the pumpkin, if you like.