As winter ends I will no doubt hang up my soup apron for another year. I’m not a huge fan of soup (or aprons it seems as I never wear one) but from time to time I will enjoy some canned tomato soup or some homemade pumpkin soup.
I used to make pumpkin soup in bulk many years ago when I worked at a sandwich shop as a teenager. My homemade recipe is built on the method we used in the shop along with some advice from my mum and aunty. See below for my recipe.
Note: I never really measure anything for this soup, but I usually make enough for three servings.
- half or a third of a pumpkin, any variety, I like Jap but Queensland Blue works well too. Don’t usually use Butternut. Peeled and chopped roughly
- two large or three small potatoes, any variety, peeled and roughly chopped
- half a brown onion, chopped
- 2-3 cups of chicken stock, enough to cover the vegetables in the saucepan
- dash/splash of Worchestershire sauce
- small can of creamed corn
- salt and pepper to taste
- sour cream, parsley, chives, toast etc to serve
- Put potato, onion and pumpkin in a large saucepan, cover with chicken stock
- Bring to boil and cook until vegetables have softened and are mushy
- Lower heat. Mash/process soup in saucepan (I use a stick blender) until smooth
- Mix in Worchestershire sauce and creamed corn, cook over low heat for 2 more minutes, seasoning as required
- Serve with any additional items!
Simple, yum, healthy, comforting, filling. See you next winter pumpkin soup!