Growing up, my mother Wendy was always famed for her pumpkin soup, so much so that more than a decade after graduating from school my friends still ask me if she makes that amazing soup. She used to cook it for our school tuckshop and it was always a sellout every week that they ended up ordering a larger
stockpot to keep up with the orders! I also remember when I would arrive at school with my Thermos filled with it, my best friend would always be willing to trade anything with me, even her tuck shop money to get her hands on my mum’s soup. After countless attempts of friends and family asking about it, I finally got the recipe out from my mum. So, here it is!
Wendy’s Kitchen Pumpkin Soup Recipe
- Serves 6-8
- Ready in 60 minutes
Ingredients:
- 1 kg pumpkin
- 1 potato, peeled and chopped
- 1 small sweet potato, peeled and chopped
- 2 onions, chopped
- 2 teaspoons curry powder (we use Keens Curry Powder)
- 1⁄4 teaspoon cumin
- 2 teaspoons of crushed garlic
- 6 cups chicken stock (we use Massell Liquid Stock)
Directions:
- Place pumpkin in the oven and roast at 200 degrees C until soft.
- In the meanwhile, heat a little olive oil in a saucepan and saute onion and garlic for 2 minutes.
- Add curry powder and cumin and keep stirring to allow the aroma to develop.
- Scoop out the pumpkin flesh discarding the seeds and skin.
- Add all the vegetables and pour over the stock.
- Bring to the boil, then cover and turn the heat down to a simmer for approximately 20 minutes until all veggies are soft.
- Puree and serve with chopped herbs and/or Greek yoghurt if you like, or simply as it is!
Kitchen Utensils Used In This Recipe:
This recipe was written by Carla Penn-Kahn, Managing Director of Everten
