Mum’s Pumpkin Soup
Kayla LaManna
6
15 minutes
30 minutes
Soup
This is Mum’s pumpkin soup and one of those simple recipes that never fails. It’s creamy, comforting and so easy to make. Keep it traditional with a touch of nutmeg, or add curry powder and cumin for a delicious curried version.
Ingredients
1 tablespoon butter
2 tablespoons olive oil
2 leeks, chopped
1 kg pumpkin, peeled and chopped
2 potatoes, peeled and chopped
2 Chicken stock cubes or chicken stock concentrate
Water, enough to just cover the vegetables
Salt and pepper, to taste
Cream, to finish
¼ teaspoon grated nutmeg
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¼ teaspoon curry powder
¼ teaspoon ground cumin
Directions
- Heat the butter and olive oil in a large pot over medium heat.
Add the chopped leeks and sauté for 4–5 minutes, or until softened.
Add the pumpkin and potatoes and stir to combine.
For a traditional pumpkin soup, add a little nutmeg. For a curried pumpkin soup, add curry powder and cumin to taste.
Season with salt and pepper, then add the chicken stock cubes or stock concentrate.
Pour in enough water to just cover the vegetables.
Cover with a lid, bring to a gentle simmer and cook for approximately 30 minutes, or until the pumpkin and potatoes are completely soft.
Remove from the heat and blend until completely smooth and creamy.
Stir through cream to your liking. Check the seasoning and add a little more salt and pepper if needed, then serve warm.
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