by Holly Russell

Created on: September 18, 2009   Last Updated: September 19, 2009

Pumpkin soup has been enjoyed by many cultures around the world including some remarkable recipes from India, Japan, Northern Africa, Native Americans and Australia. Pumpkins or gourds were first cultivated in central and South America nearly 3000 years ago. However, it is my years of living in Australia that have exposed me to the art form that is pumpkin soup.

In Australia you find people have their prized and coveted pumpkin soup recipes and guard them with the same zeal we might choose when protecting our Uncle Bob's Barbecue Sauce or Granny's Apple Pie recipe. As I am not a native of the South Seas I feel free to share my favorite recipe without fear of divulging family secrets.

I have tried numerous recipes and found that my favorite is also the simplest. Whatever else you might want in a soup remember that it should be true to the idea of pumpkin soup, and taste like pumpkin. You are missing out on a wonderful fresh flavor if you cover it up with too many competing herbs and spices.

This soup is easy, hearty, and a wonderful rich alternative to chicken noodle or minestrone. As with all comfort foods, it is best enjoyed in good company, and a nice rustic sourdough would be quite welcome.

1 lb pumpkin

1 carrot

2 onions

3 Cups Chicken Stock

1/4 tsp Nutmeg

1 C whole milk or light cream

Salt & Pepper

Thickened Cream or Sour Cream to serve

Peel pumpkin, onion and carrot. Cut into pieces and simmer in chicken stock until very tender. Vegetable stock can be used if you prefer to make this as a vegetarian option. Puree in blender and season with nutmeg, salt and pepper. Add cream or milk and return to heat. Heat, but do not boil and serve immediately with a dollop of thickened cream or sour cream on top. If you prefer a more formal garnish, add chopped chives or parsley and some crispy bacon or pancetta pieces.

For a more savory soup, rather than a bit sweet, leave out the Nutmeg and add some curry powder instead.

It is important to note that pumpkins come in all shapes and sizes. They are always available but are best this time of year, and they each have their own unique flavor. I prefer to use butternut pumpkin (which is also called butternut squash) for its sweetness and because it is smaller and easier to cut into pieces. Traditional carving pumpkins (Autumn Gold) will also work. All pumpkins should be stored in a cool, dry, and well-ventilated place.

Pumpkin soup is luscious, creamy and a welcome treat on a stormy night. Make the most of this crisp weather and enjoy the best the season has to offer.

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