A pumpkin soup that’s cheap, delicious and filling.
With a hint of tomato and curry powder, served with feta and pumpkin seeds for bursts of flavour, and crusty buttered rye bread makes it a more than a satisfying meal.
The original recipe is from my mother-in-law who got it from a friend. I have tweaked it a little because I couldn’t remember the original recipe, and I like to make a little extra too for freezing.
- Half a pumpkin, peeled and chopped (about 1.5 kg, you can use cooked pumpkin too)
- 2-3 cups chicken stock (or enough to get the consistency you like)
- 1 can of tomatoes
- 1 1/2 tsp curry powder
- 2 Tbsp brown sugar
- 1/4 C cream
- Put everything, except cream, in a large pot and bring to the boil on high heat.
- Turn heat down and let simmer for about 30 minutes, or until pumpkin is cooked and soft.
- Take off heat.
- Blend using a stick blender (or put batches into a jug blender) and blend until smooth.
- Add cream and stir through.
- Season with pepper and salt if needed.
- Serve with feta and pumpkin seeds, and warm crusty bread or Southern Buttermilk Biscuits (I highly recommend the biscuits!)