My mum gave me this recipe. She swore I would love it. And she wasn’t wrong. Now a long-time favourite of mine, this creamy pumpkin soup is a great dish for cold winter nights. And the best part is, it’s so easy to make that not even the most hopeless of cooks could stuff it up! So, next time you’re looking to cook a hearty winter warmer, give this one a go.
Creamy Pumpkin Soup
Preparation Time: 10 minutes, or however long it takes you to peel, deseed and dice a pumpkin
Cooking Time: 30 minutes
Makes: 4-6 serves
1 whole Kent/Japanese pumpkin, peeled and deseeded
6 garlic cloves, crushed
1 tablespoon olive oil
3 vegetable stock cubes, crumbled
300ml sour cream
Vegeta, to season
Pepper, to season
Garlic powder, to season
Peel, deseed and dice whole pumpkin into similar size cubes. I like to use a Kent/Japanese pumpkin but if you prefer to use another kind, this should be fine.
Sweet and nutty, Kent Pumpkins, also known as Japanese Pumpkins, are great for use in this dish.
I find it easiest to quarter the pumpkin and deseed it using a tablespoon.
Sautee crushed garlic in olive oil in large stockpot or large saucepan for one minute or until fragrant.
Stir in pumpkin cubes to coat.
Add enough cold water to cover pumpkin. If you are short on time, you can use already boiled water instead of cold water.
Add crumbled stock cubes and stir.
Here the pumpkin is covered with water, and stock cubes are added, ready for boiling.
Bring to the boil.
Cover and simmer for twenty minutes or until pumpkin has softened.
Puree with handheld blender until smooth.
Stir in sour cream. If you prefer, you may use lite or fat-free sour cream.
Here is the soup with the sour cream added. Notice the subtle change in colour.
Season with Vegeta, pepper and garlic powder to taste.
Serve with a dollop of sour cream, ground black pepper and your favourite crusty bread.