This simple, delicious recipe is inspired by my mother-in-law’s pumpkin soup (in Australia they don’t call it squash) and was the first time I’d ever had it. Since then, I’ve had pumpkin soup at a few different restaurants and other places, but I prefer the simplicity of this recipe. Many pumpkin soups have so many spices you lose that beautiful, earthy pumpkin flavor – in this case the combination of pumpkin, onions, carrots and zucchini provides almost all you need and extra spices are minimal. Let the veggies be the stars for once!
2 tsp olive oil
2 medium onions, diced
2 gloves garlic, finely chopped
1 kg butternut squash (pumpkin), peeled and chopped
2 large carrots, chopped
600 ml chicken or vegetable stock
1 medium zucchini, chopped, skin on
1 bay leaf
1 tsp dried oregano
1/4 tsp nutmeg
1/4 tsp cumin
salt and pepper, to taste
125 ml whipping cream or heavy cream
1) In a large soup pot, heat oil and sauté the onions on low until translucent, about five minutes.
2) Add the pumpkin, carrot and stock and bring to a boil.
3) Bring down to a simmer and add the zucchini, bay leaf and oregano and spices.
4) Put on the lid and let simmer 20 minutes or until pumpkin splits easily with a fork.
5) Add to the blender, a few scoops at a time, and puree until smooth.
6) Return to the pot, add salt and pepper and let simmer on low heat for a further 10 minutes with the lid off.
7) Stir in cream just before serving or just drizzle on top of each individual bowl.