Pumpkin soup is my family's favorite. Here in Australia, we can easily get beautiful pumpkins at a good price. My Aussie mates call it butternut pumpkin, but my American friends call it butternut squash. I think they are talking about the same delicious food, anyway. Every time I cook pumpkin soup, my family will always feel they don’t have enough.
- 500gm pumpkin
- 1 white onion (finely chopped)
- 600ml chicken stock (or water and chicken stock cube)
- 25gm butter
- 300ml hot milk
- pinch of allspice
- salt and pepper, to your taste
- parsley for garnish
- Peel pumpkin and cut into 5cm chunks.
- Melt butter in a large saucepan and gently fry onions for 10 minutes or until onion is soft. Pour in chicken stock and bring to boil. Add pumpkin chunks to stock and simmer until tender, (about 30 minutes). Let cool down a bit.
- Puree in a food processor and return to pan, add hot milk, allspice, salt and pepper to taste and heat gently. Serve hot with lightly sprinkle chopped parsley or cream as desired.