Pumpkin soup

Pumpkin soup made easy

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.

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Pumpkin soup tonight #yummylummy

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Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
Easter Sunday spicy pumpkin soup
Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
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Pumpkin soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

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. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 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
Instructions
  1. In a large saucepan sauté the onion and bacon until softened

  2. Add the ginger and stir until it's soft

  3. Tip in the pumpkin and potato pieces

  4. Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin

  5. To the soup add the garlic powder, curry powder and chilli flakes

  6. Bring the soup to the boil and simmer with a lid on for 30 minutes

  7. Process the soup with a stick blender

  8. Add the chopped red chilli and jalapeño pepper

  9. Pour in the cream and stir

  10. You could fold in some parsley but I just blended it in

  11. Then you plate it up in a bowl and garnish with more parsley

  12. Shoot a photograph and drink the soup

  13. Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen

  14. Post the blog post hoping people will read it and share it on social media

Recipe Notes

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.

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Delicious pumpkin soup made with caramelised onion

Today was pretty cold in Canberra. If you want to see some frosty photographs check out the morning frost from my other blog. Dinner needed to be warm and comforting and what better way than with a luxurious pumpkin soup. On the subject of other blogs, if you’ve never seen Zombeavers, check out my review [adult content NSFW].

For added flavour I caramelised some onions this afternoon. I used some cheap balsamic vinegar and not the expensive balsamic vinegar that I was given as a gift last weekend. I also used some brown sugar for that lovely sweet stickiness.

Caramelised onion
Caramelised onion

It gave the soup a quite dark complexion.

Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.

Some crusty toasted bread with a little parmesan cheese helped the soup go down.

Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Hot and spicy pumpkin soup made with butternut pumpkin, caramelised onions and jalapeño peppers plus chili flakes and of course bacon.
Delicious pumpkin soup made with caramelised onion
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1 to 2
Ingredients
  • Butternut pumpkin
  • Caramelised onions
  • Bacon
  • Ginger
  • Jalapeño pepper
  • Chili flakes
  • Cream
  • White wine
  • Pepper
  • Parmesan cheese
  • Bread roll
Instructions
  1. Caramelise the onions with olive oil and brown sugar, allow to cool
  2. Dice streaky bacon and fry off
  3. Slice jalalpeño peppers and add to the bacon
  4. Dice some ginger and add to the saucepan with the bacon and jalapeño peppers
  5. When the bacon begins to stick to the bottom of the saucepan add some white wine and then the diced butternut pumpkin
  6. Add the caramelised onions
  7. Add some water and cover and simmer for fifteen minutes
  8. When the pumpkin is soft remove from the stove and blend with a Bamix stick blender
  9. Add some pouring cream which will lighten the colour and smooth the soup
  10. Toast a bread roll and add some butter and parmesan
  11. Pour the soup into a bowl
  12. Garnish with parsley and chives plus a little parmesan cheese
  13. Serve with the crusty parmesan toast
  14. Shoot a photograph
  15. Eat the soup
  16. Wash the dishes
  17. Write the recipe
  18. Blog (verb)

If you like the pumpkin soup I had for dinner, check out what I had for breakfast and lunch.

Bacon and fried egg with jalapeño avocado and smoked salmon
Bacon and fried egg with jalapeño avocado and smoked salmon
Meat chips and cheese
Meat chips and cheese

It’s been a good day in food as well as some nice walking during the morning frost. I hope you had a good day.

How do you like pumpkin soup?

Delicious spicy pumpkin soup with a twist

As they say in Game of Thrones, “Winter is coming”. It’s getting cold so that means warming comfort foods. In my mind for a comfort soup it has to be a spicy pumpkin soup, not a boring creamy bland soup but a soup with kick. 

Here's the kicker. Jalapeño peppers with some capsicum.
Here’s the kicker. Jalapeño peppers with some capsicum.

Now ordinarily I’d start my soup by frying off some streaky bacon but tonight I used some classic SPAM® because I still have some left over from last night’s meal SPAM® is my SECRET ingredient.

Hot and spicy pumpkin soup garnished with fried shallots and dried edible flowers
Hot and spicy pumpkin soup garnished with fried shallots and dried edible flowers
Delicious spicy pumpkin soup with a twist
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Kent pumpkin diced
  • Capsicum diced
  • Jalapeño pepper sliced
  • Classic SPAM® diced
  • Worcestershire sauce
  • Tabasco sauce
  • Pepper
  • White wine
  • Coconut cream
  • Fried shallots
  • Garlic
Instructions
  1. Fry off the SPAM® in a saucepan until it starts to change colour and stick to the bottom of the pan
  2. Add a splash of white wine to deglase the bottom of the pan
  3. Add the pumpkin, capsicum and jalapeño pepper
  4. Cover with some water and add the crushed garlic plus Worcestershire sauce and Tabasco sauce
  5. Bring to a simmer and cook until the pumpkin is soft
  6. With a stick blender process the soup until it is smooth
  7. Add a splash of coconut and stir in
  8. Pour the soup into a bowl and garnish with fried shallots and dried edible flowers
  9. Shoot a photograph
  10. Enjoy the soup
  11. Washes the dishes
  12. Blog (verb)
 

Now for an added treat I wanted to share with some my other meals from today

Uncle Toby's Rolled Oats (Porridge) with brown sugar
Uncle Toby’s Rolled Oats (Porridge) with brown sugar

For morning tea my amazing work mates brought in a Flute bakery cake for my 50th birthday. They are totally awesome.

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For lunch I had an Irish lamb hot pie from Urban Bean Espresso Bar. It reminded me of today’s notquitenigella post.

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So how do you make a spicy pumpkin soup? Would you add spam?

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Roast pumpkin soup with blue cheese recipe

It may be a warm Spring evening but I had a kent pumpkin in the refrigerator and a wedge of blue cheese along with some streaky bacon. In my mind that meant roast pumpkin soup with blue cheese.

Usually I boil my pumpkin but for a really smoky sweet flavour, roasting the pumpkin for the soup makes a world of difference. 

Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400

 

 This tasted so good 🙂 

 

Roast pumpkin soup with blue cheese recipe
 
Recipe Type: Dinner
Cuisine: Australia
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A sweet smoky roast pumpkin soup
Ingredients
  • Kent pumpkin
  • Streaky bacon
  • Blue cheese
  • Basil
  • Coriander
  • Fried spring onions
  • Pouring cream
  • Pepper
  • Salt
Instructions
  1. Roast the pumpkin at 150 °C for 1 hour
  2. Cut the streaky bacon into cross grain strips and put in the benchtop oven at 200 °C for 15 minutes
  3. In a bowl add the pumpkin and bacon plus some pouring cream
  4. Add some coriander and basil plus salt and pepper
  5. Blender with a stick blender (I use a Bamix) until smooth
  6. Heat to simmer and stir continuously
  7. Pour into a bowl
  8. Garnish with some basil and fried spring onion
  9. Shoot a photograph
  10. Inhale the soup
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)
 

 

 
If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Lake Ginninderra Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/1364sec, ISO 32
Lake Ginninderra using Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/1364sec, ISO 32

Pumpkin soup with caramelised onion and bacon

Cold nights in Canberra require comforting pumpkin soup

Yes, I like cooking pumpkin soup and I like eating (or is it drinking) pumpkin soup. I suppose I also like shooting photographs of pumpkin soup but the lack of contrast makes it a challenge to get an interesting shot. I suppose if I wasn’t so hungry for getting it into my belly I’d set up better with props and maybe do an overhead shot with a soup spoon and stuff like that 😉 

I often add onion and bacon to my soups but this is the first time I’ve gone to the trouble of caramelising the onions first.

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Pumpkin soup with caramelised onion and bacon
 
Recipe Type: Dinner or lunch
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
An easy comforting soup for a winter’s night or day. Anyone can make this.
Ingredients
  • One quarter of a small Kent pumpkin
  • One large brown onion
  • One rasher of streaky bacon
  • One cup of white wine
  • One cup of boiling water or one cup of vegetable stock
  • Chopped parsley
  • Chopped spring onion
  • One tablespoon of brown sugar
  • Two tablespoons of balsamic vinegar
  • Two tablespoons of vegetable oil
Instructions
  1. Get everything prepared in advance
  2. Have a stainless steel saucepan out with a lid
  3. Cut the pumpkin into large chunks and remove the skin and seeds
  4. Slice the onion
  5. Slice the bacon
  6. Pour two tablespoons of vegetable oil (I used grapeseed oil) into a hot stainless steel saucepan
  7. Add the sliced onion and turn down the heat and stir periodically (that means every four to five minutes) for about 30 minutes when you should see the onion is a nice brown translucent colour
  8. Your apartment will smell of onions now and it will hang around all night for you to wake up to it
  9. You should probably close the door to your bedroom, I always forget
  10. Add the brown sugar and balsamic vinegar and stir until the vinegar has reduced and the onions are sticky
  11. Remove the onions and add the bacon and stir around until it starts to stick to the bottom of the saucepan
  12. Deglase the pan with the wine and add back the onions and pumpkin chunks
  13. Add the water or stock and bring to a slow simmer
  14. Put the lid on the saucepan and cook until the pumpkin is soft, that should take about 20 to 30 minutes
  15. Turn off the heat and with a stick blender blend until smooth
  16. At this stage you might add a dash of pouring cream, it’s up to you
  17. Add some parsley and spring onion
  18. Stir
  19. Aliquot into a tupperware freezer soup mug for work and pour the rest into a bowl trying not to splash the sides
  20. Shoot a photograph (I used a Nikon D7100 with a Tamron 90 mm MACRO lens at 1/250 seconds, f/4 and ISO 400)
  21. Eat (or is it drink) the soup
  22. Clean your dishes
  23. Write the recipe
  24. Blog about it and hope people read it
 
Notes
I hope you enjoy this recipe and go ahead and make it.

 
If you have any comments or questions please send me a comment in the space below.

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This morning’s breakfast was bacon and scrambled eggs

Bacon and scrambled eggs

Pumpkin soup with crab

Add a tin of crab meat to your soup

I love a smooth tasty well seasoned pumpkin soup but sometimes it’s good to have a little more texture to excite your mouth.

Happy hump day dinner. Pumpkin and cauliflower crab soup.
Happy hump day dinner. Pumpkin and cauliflower crab soup.
Pumpkin soup with crab
 
Recipe Type: Soup
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple soup with some mouth stimulating texture
Ingredients
  • Pumpkin about 500 g
  • Cauliflower about 100 g
  • Canned crab meat in brine 170 g
  • Bacon pieces 50 g
  • Butter
  • Cream about 75 mL
  • White wine about a splash, you know about 50 mL
  • Chicken stock 100 mL
  • Pepper
  • Fried shallots
  • Cream cheese about a table spoon
Instructions
  1. Dice the pumpkin into 2 cm³ pieces
  2. Cut the cauliflower into small florets
  3. Slice streaky bacon into thin slices
  4. Fry off the bacon in some butter in a saucepan
  5. When the bacon smells really good and it has turned a nice colour add the pumpkin and cauliflower
  6. Add the splash of white wine and stock
  7. Gently bring to the boil and simmer for 40 minutes or until the pumpkin is very tender
  8. Drain off all the liquid
  9. Put the pumpkin, cauliflower and bacon back into the saucepan and blend with a stick blender
  10. Add a tablespoon of cream cheese and then the pouring cream
  11. Continue to blend with the stick blender
  12. Put the saucepan back on the stove and heat to state when the liquid is bubbling
  13. Add the crab meat
  14. Stir thoroughly
  15. Add some cracked black pepper
  16. Add garnish like parsley if you like
  17. Capture an image
  18. Enjoy eating the soup
  19. Wash the dishes
  20. Write the recipe
  21. Blog about it
 
Notes
This is a nice simple and tasty soup anyone can make after a busy day at work

 

If you have any comments or questions please send me a comment in the space below.

Please like the Yummy Lummy Facebook page

Please follow me on Instagram

Please follow Yummy Lummy and Gary on Twitter.