Pumpkin Soup

Pumpkin is a member of the Cucurbita family which includes squash and cucumbers and is a good source of protein, potassium, dietary fiber, Vitamin A, B and E. Chunky soups are great for kids and the creamy sweet flavor of pumpkin is very appealing to them. Chilled pumpkin soup is an efficient summer appetizer which can be prepared beforehand. A hot pumpkin soup can also be sophisticated especially with cream swirled on the top and a few snipped chives or a dash of gourmet pumpkinseed oil.

Ingredients serve 6

700g Jap pumpkin

1 onion (150 g)

500 ml chicken stock

½ teaspoon curry powder

2 potatoes (100 g)

1 tsp of mashed garlic

salt

pepper

300 ml fresh cream

Chopped chives

Chopped red capsicum

Parsley

Method

Heat oil in saucepan and add curry powder to make a paste.

Peel pumpkin and remove seeds, cut into large cubes, chop onion and add to the saucepan with curry paste.

Season with salt, pepper and garlic.

Add chicken stock and bring to the boil for 15 minutes until vegetables are tender.

Puree with a hand blender in the saucepan.

Place in serving bowls, drizzle with fresh cream and garnish with chopped chives, red capsicum and parsley.

Serve with your favourite bread.

Note: Dry roast chopped pieces of pumpkin with skin on, spray with olive oil and bake.

When pumpkin is fully cooked remove the peel, place pumpkin in the soup for a complete bodied taste.

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