Pumpkin Soup New Zealand Food
PUMPKIN SOUP, NEW ZEALAND RECIPE.
This New Zealand recipe came from my sister Tracey, it sounded at first like too much work with two pots but when I tried it out it was so yummy that it was well worth it and it's become a family favourite for whenever pumpkins are cheap enough to indulge in here in The Netherlands since pumpkin isn't really such a "regular" veggie here. If we travel and I find pumpkin, this is the recipe I indulge in !
Provided by kiwidutch
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pumpkin and onion in 60 grams (2oz) butter for 10 minutes, stirring constantly.
- Add water and cook gently until pumpkin is very tender.
- Push through a sieve or pureé in blender with a little of the milk.
- Melt remaining butter in clean pan and stir in flour, then pumpkin pureé and remaining milk stirring until well blended.
- Season with salt, pepper& nutmeg.
- Simmer 20 minutes.
- If desired take out a little soup, blend with egg yolk and stir back into big soup mixture just before serving.
CURRIED PUMPKIN SOUP
This recipe came from 'Joan Bishops's New Zealand Crockpot and Slow Cooker Cookbook'. It is very easy and not as high in fat as some pumpkin soups, but doesn't lose any of that great flavour. The author suggests cooking on high for 5-7 hours.
Provided by Sazza
Categories One Dish Meal
Time 7h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the cooker for 20 minutes.
- Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
- Add tomatoes, onion, pepper and chicken stock.
- Cover with the lid and cook following the times and settings above in the description.
- Add the curry powder and brown sugar.
- Puree in a food processor or blender.
- Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
- Reheat but do not boil. Serve sprinkled with chopped chives.
Nutrition Facts : Calories 167.1, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.4, Sodium 265.7, Carbohydrate 30.6, Fiber 2.9, Sugar 8.9, Protein 7.8
PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
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