Pumpkin Soup
This is what we call
a Jap pumpkin
or a Kent Pumpkin
Jap being short for Japanese
where it is known as the Kabochi,
I ate it on the Nakasendo
simmered in a soy broth
with the skin on
yum...
possibly the easiest soup
to make
in the entire world
Most pumpkin soup recipes
call for Butternut pumpkin
but I love the nutty rich flavour
and vibrant orange
of the Jap pumpkin
make a cup of green tea
while you wait
and if you like
you can add
one or more
of a number of different spices
along with salt and ground pepper
My current flavour theme is
old fashioned powdered curry
But it is equally as good
virgin style
drink your refreshing tea
and serve
Aussie Pumpkin Soup
What could be easier?
Delicious...
*
Australian Pumpkin Soup
One half Jap pumpkin
stock to nearly cover ( the more stock the thinner the consistency)
2 cloves of garlic
Optional spices you might like to choose from:
1/2 teaspoon curry powder ( this will add warmth but not be hot. You don't want to drown out the rich pumpkin flavour)
Thai curry paste
cumin
nutmeg
paprika
coriander
Simmer 20 minutes
Blend
*
One half Jap pumpkin
stock to nearly cover ( the more stock the thinner the consistency)
2 cloves of garlic
Optional spices you might like to choose from:
1/2 teaspoon curry powder ( this will add warmth but not be hot. You don't want to drown out the rich pumpkin flavour)
Thai curry paste
cumin
nutmeg
paprika
coriander
Simmer 20 minutes
Blend
*