Australian Pumpkin Soup

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Pumpkin Soup

Each Sunday
at the Farmers' Markets
I buy at least a half
of a pumpkin

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...

During the week
I bake the pumpkin
or use it in curry
or a chicken stew

But my favourite dish
must be the very simple
and quick
Aussie Pumpkin Soup

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

we all love it...

All you need
is your pumpkin
and some garlic,
chicken stock
and a pot...

So first skin
then roughly chop your pumpkin,
almost cover with stock
and put on the gas to simmer

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

Simmer the soup
for 20 minutes

drink your refreshing tea

then blend the mix
check the seasoning

and serve
Aussie Pumpkin Soup



What could be easier?




Delicious...




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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

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