About this recipe
In Australia, Pumpkin Soup is served right though all of winter and can be served in a variety of ways. This recipe was developed by my partner, Jen who enjoys a warm cup of pumpkin soup with a crusty sour dough roll and butter most days. A variation to this recipe is to simply add a can of sweet corn and chunks of king prawns.
Ingredients
2kg (4½ pounds) Japanese pumpkin, peeled
100g (3 ½ oz.) brown onions chopped
1 clove garlic
200ml (6 ½ fl oz.) full cream
70ml (2½ fl oz.) white wine
1lt (4½ cups) chicken stock (or vegetable stock)
1 teaspoon wildfire spice
2 tablespoon of mountain pepper Sauce
30g (2 tablespoons ) butter
salt
Cooking instruction
Chop the pumpkin into pieces.
In a pot, sauté in a little butter, the onions, garlic and 3/4 of the Wildfire Spice. Deglaze with white wine and add mountain pepper sauce. Add the chicken stock and pumpkin. Bring to the boil then simmer for 45 minutes or until pumpkin is soft.
Remove from heat and blend until smooth. Add cream and season as required. To serve, place in a soup bowl, and garnish with remaining Wildfire Spice.
Serve with sour cream and toasted focaccia or fresh bread.