The great thing about pumpkin soup, and this standard pumpkin soup recipe in particular, is that it can be made in a lot of different ways and is easy to adapt.
This recipe was made 2004. It was given to us at taste, and it was one of the first pumpkin soup recipes we ever put online.
Since then, it has become one of the most famous pumpkin soup recipes in Australia, with more than 350 rave reviews to date.
Why does it stand out? It's creamy but not too rich, lightly spiced but not too spicy, and filling but not too rich. We've tried a lot of pumpkin soup recipes over the years, and this one has almost everything we look for in a pumpkin soup.
To get the most out of this pumpkin soup, make sure you soften the onion and leek until they just start to release some of their juices and flavors, but don't let them caramelize.
2 tbsp olive oil 1 onion, finely chopped 1 leek, white part only, finely sliced 1 garlic clove, crushed 1/2 tsp ground coriander 1 tsp ground cumin 1/2 tsp freshly grated nutmeg 1kg peeled pumpkin, diced 1 large potato, peeled, diced 1L Massel chicken style liquid stock or vegetable liquid stock 1/2 cup (125ml) thin cream
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Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.