Spicy Pumpkin Soup – Australia

Australian food isn’t all about grilled meats and seafood. There are a wide range of vegetarian dishes out there too, including a hearty bowl of pumpkin soup. Best served in the colder months, and easiest to find when you head south, there’s something incredibly satisfying about a bowl of pumpkin soup eaten by the fire. Add a Granny Smith apple, which were first grown just outside of Sydney, for an authentic Australian version.

Here is how to make this delicious soup:

• 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight
• 1 onion, sliced (white, brown, yellow)
• 2 garlic cloves , peeled whole
• 3 cups (750ml) vegetable or chicken broth/stock , low sodium
• 1 cup (250 ml) water
• Salt and pepper

• Cut the pumpkin into 3cm / 2.25″ slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5″ chunks.
• Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
• Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
• Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split). 
• Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
• Picnic is Ready!

Pumpkin Soup is super yummy!