Australia's most popular pumpkin soup
Discover Australia's most beloved pumpkin soup recipe! Made with creamy pumpkin, hearty potato, aromatic spices, and a touch of sour cream for a velvety finish. Perfect for warming up on cool evenings.
- 05 May 2024
- Cook time 40 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
{'title': "Australia's Most Popular Pumpkin Soup", 'description': 'This recipe for Australia’s most popular pumpkin soup combines the rich, creamy texture of pumpkin with aromatic spices and a hint of light sour cream. It’s a comforting dish perfect for chilly evenings or a warm, hearty lunch.'}
Ingredients:
Instructions:
- Begin by peeling and cubing the pumpkin and potato. Chop the onion, clean and chop the leek, and mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and leek to the pot. Cook for about 5-7 minutes, stirring occasionally until they are soft and translucent.
- Add the minced garlic, dried coriander, ground cumin, and ground nutmeg. Stir well to combine and cook for another minute until fragrant.
- Add the cubed pumpkin and potato to the pot. Stir everything together so that the vegetables are coated with the spices.
- Pour in 4 cups of chicken gravy. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Let the soup simmer for about 25-30 minutes, or until the pumpkin and potato are very tender and easily pierced with a fork.
- Once the vegetables are tender, use an immersion blender to purée the soup until it's smooth. Alternatively, you can transfer the soup to a countertop blender in batches, blending until smooth and then returning it to the pot.
- Stir in the 1/2 cup of light sour cream until it's well incorporated. This will add a creamy texture to the soup.
- Taste your soup and adjust the seasoning if necessary, adding salt and pepper as desired.
- Ladle the soup into bowls, and serve hot. You can garnish with a dollop of sour cream, a sprinkle of fresh minced parsley, or some toasted pumpkin seeds for added texture and flavor.
Tips:
- For a vegetarian version, substitute chicken gravy with vegetable broth.
- Use a sugar pumpkin or butternut squash for the best flavor.
- Consider roasting the pumpkin and potato beforehand for a richer, deeper flavor.
- If the soup is too thick, you can thin it out with a bit more broth or water.
- Top the soup with toasted pumpkin seeds for added texture and flavor.
{'text': "Enjoy your homemade, aromatic, and wholesome Australian pumpkin soup. It's an excellent meal for any occasion, offering warmth, comfort, and a burst of flavors in every spoonful. Serve with crusty bread or a side salad for a complete meal."}
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 4.96g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 3.02g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.09g | 10% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 730ug | 81% |
| Choline 30mg | 6% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.99mg | 12% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 33mg | 35% |
| Vitamin E 2.20mg | 15% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 3.12mg | 28% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 940mg | 28% |
| Selenium, Se 2.42ug | 4% |
| Sodium, Na 550mg | 36% |
| Zinc, Zn 1.00mg | 9% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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