Pumpkin Soup

Pumpkin Soup is one of our favorites and is well received by guests from various countries. While there are numerous different recipes available for pumpkin soup, each with its own unique seasonings, this is one of our favorites because of the light curry flavor. Served with a dollop of thick cream and sprinkled with nutmeg, it makes a nice light meal, and is especially tasty when accompanied by garlic toast.

Ingredients:

• 1 Tbsp olive oil
• 2 medium brown onions, diced
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 1/2 - 2 lbs cooked pumpkin
• 6-8 c chicken broth or vegetable stock
• ½ c thin cream
• Salt & ground black pepper, to taste
• 1/3 c thick cream & nutmeg for garnish

Method:

1. Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook until softened.
2. Increase heat to medium-high, add the cumin, coriander, cinnamon, and nutmeg and cook briefly. Add to pumpkin pieces and stir to coat well in the spice mixture.
3. Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
4. Mash together the pumpkin and stock until the soup is almost smooth. Blend half in blender for smoother texture. Add enough broth or stock to attain desired consistency. Stir the cream through the soup and season with salt and pepper. Garnish with a spoon of thick cream and a sprinkle of nutmeg. Serve with garlic toast. Yields 6-8 servings.