Pumpkin Soup

Despite the inclement meteorological conditions here in Australia, it doesn’t feel like soup weather yet. But I am sure it does in the Northern Hemisphere.

Before I proceed with this blog, a word about pumpkin. In Australia, the word pumpkin is a rather generic term, and can refer to a variety of members of the squash family. Here we have Butternuts, Queensland Blues, Japs, and a number of others.

In the USA, what they call pumpkin usually refer to the big fellas they carve for Halloween. They also have Butternut Squash, Acorn Squash, Summer Squash, etc etc. To conclude: Any variety of orange squash/pumpkin can be used to make the following recipe.

heartwarming pumpkin soup:

Sapna from Los Angeles writes:

“My family and I like to eat at Govinda’s Restaurant adjoining the Hare Krishna Temple in Los Angeles. We visited the restaurant yesterday and on the menu there was butternut squash soup which my son and I liked very much. If possible can you please provide me the recipe of the soup.”

Here’s my recipe:

Old Fashioned Cream of Pumpkin Soup

Pumpkin soup is a great winter favourite. Milk and a simple seasoning of black pepper and nutmeg allow the pumpkin flavour to predominate.

Preparation & cooking time: 30 minutes
Serves: 4 persons

3 cups water
1½ cups milk
90g (3 ounces) butter
¼ teaspoon nutmeg
¼ teaspoon freshly ground black pepper
4 cups, 1 kg (2.2 pounds) pumpkin, peeled, seeded, and cubed
1 tablespoon plain flour
1 teaspoon salt
1 tablespoon light cream
2 tablespoons chopped fresh parsley

Melt half the butter in a 6-litre/quart saucepan over moderate heat. Add the nutmeg, black pepper, and pumpkin cubes and saute for 10 minutes. Add the water and bring to a boil, cooking until the pumpkin is very tender.

Empty the contents of the saucepan into a blender and add half the milk. Puree the mixture carefully. Remove and set aside. Rinse the saucepan.

Heat the remaining butter in the saucepan over moderate heat. Stir the flour into the butter. Return the pumpkin puree to the saucepan along with the remaining milk, stirring constantly until the soup is well blended. Bring to a boil, simmer for a few minutes, and season with salt.

Serve the hot soup in individual pre-warmed soup bowls, garnished with light cream and chopped parsley.

Posted by Kurma on 18/2/10; 10:58:12 AM

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