Saturday, June 10, 2006

The Best Pumpkin Soup in the World!

Yes, big claim, but hey, it's true! Been a while since I've contributed to the ol' Carnival of the Recipes, so thought I should climb out of the woodwork and say hi.

Now, this recipe came from a girl/lady at work (I'm never sure what age to call which ... anyways that's off topic). She said I could share it as long as I made sure to call it "Belinda's Pumpkin Soup recipe", thereby immortalising her forever in soup lore.

So here goes ....

Belinda's Pumpkin Soup recipe


  • 1/2 a butternut pumpkin, 1/2 another sort of pumpkin (in other words, lotsa pumpkin)
  • 1 brown onion
  • 1 chillie (or two if you like it extra spicy)
  • chicken stock, 1 litre + enough water to just cover everything ... not too sure what the measure in the US is for liquid, if it is pints, then it is 1.76 pints, if not let me know and I'll look up the conversion ...
  • garlic - 2-3 cloves
  • a knob of ginger (yes, I know, not very precise, but you just put in a good size knob of ginger probably about an inch or so squared)
  • cumin - a healthy dash (not much is going to be precise from here on in, so just be creative)
  • ground coriander - 1 heaped tsp
  • evaporated skim milk - a can (about the same size can as a normal baked beans can)
  • a sprinkling of nutmeg
  • a good dollop of honey

- Boil all the above except the milk and honey until it starts to disintegrate, about half an hour, but more doesn't hurt it.
- Whizz/process until smooth.
- Take off heat, Add milk, mix through.
- Add the honey, heat through and serve.


Blogger hippy said...

Cheers! We were trying a variant with cheese added and no ginger, cumin or coriander but your recipe helped and the result was yumo!! :)

1:54 am  

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