pumpkin soup recipe

I just use the recipe from the Edmonds cookbook, DH loves it and so do I. It calls for potato and pumpkin and I'll sometimes add Kumara in too

This is our pumpkin soup recipe, I don't normally measure so if it looks like an ingredient is a bit much for your taste but all means put less in then taste it at the end and maybe put some more in. I do this in the crockpot but start it off in a frying pan.
You could also add kumara or parsnip.

Pumpkin Soup

1 diced onion
1 tablespoon crushed garlic (or 2-3 sliced cloves)
2 teaspoons crushed ginger
1 teaspoon curry powder
1 teaspoon nutmeg (or cinnamon)
2 medium potatoes (peeled & roughly chopped)
1/2 pumpkin (peeled & roughly chopped)
Chicken stock or water

Saute onion, garlic and ginger in oil until onion is soft. Add curry powder & nutmeg and fry briefly, stirring all the time to make sure spices coat the onion.
Put onion mix in crockpot with potato & pumpkin. Pour in enough stock or water to cover veges.
Cook on low for 4-6hrs/high for 2-3 then either put through a blender or blitz with a handheld blender until it is smooth.
If cooking in a pot on the stove, once you have added the stock bring to the boil then simmer for 30-40mins or until the pumpkin is soft enough to blend.
I find chicken stock is the best stock to use but you could use vege stock if you are trying for a vegetarian option.
Depending on how much curry powder you use or how much you are used to this can have a bit of a kick to it so if you want to calm it down a bit add a bit of milk or cream when you serve it.

This is the only pumpkin soup recipe I have try but think it is very yummy.

1kg pumpkin
1 large onion
2 cloves garlic
2 tsp instant chicken stock
2 tsp instant green herb stock
1 1/2 tsp sugar
1/2 tsp nutmeg
celery salt or fresh celery.

Put in pot pumpkin, onion, garlic and celery. Cover with water and cook. When cooked, put into blender and add stocks, sugar and nutmeg. Add water or milk if too thick. (I didn't use the celery at all as had none and found you need to use most of the water you cook the pumpkin in when you blend it to make it a good consistency). Then add a dollop of sour cream when you serve it . Enjoy.