Pumpkin soup is a fantastic way to warm up on a cool or cold Autumn night. It was a perfect meal on Easter Sunday on a cool Canberra night.
Pumpkin soup is a favourite of many. I added some red chillies, jalapeño pepper and chilli flakes to make this soup a bit spicy along with a good nob of ginger to add a slight Asian feel.
- 1/2 piece Kent pumpkin It can be any kind really
- 2 pieces Potatoes Any kind will do
- 1/2 piece White onion diced
- 100 grams Bacon diced
- 1 nob Ginger fresh, cut and crushed
- 1 teaspoon Chilli flakes
- 1 teaspoon Curry powder
- 1 teaspoon Garlic powder
- 1 piece Red chilli diced
- 1 piece Jalapeño pepper diced
- 1/2 bunch Parsley chopped
- 1/2 cup Cream
In a large saucepan sauté the onion and bacon until softened
Add the ginger and stir until it's soft
Tip in the pumpkin and potato pieces
Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin
To the soup add the garlic powder, curry powder and chilli flakes
Bring the soup to the boil and simmer with a lid on for 30 minutes
Process the soup with a stick blender
Add the chopped red chilli and jalapeño pepper
Pour in the cream and stir
You could fold in some parsley but I just blended it in
Then you plate it up in a bowl and garnish with more parsley
Shoot a photograph and drink the soup
Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen
Post the blog post hoping people will read it and share it on social media
One of the nicest pumpkin soups I've made. If you try it please let me know.
If you try this pumpkin soup please let me know how it went.