“"Pumpkin" soup is a very popular dish during Australia's fairly mild but damp winters. Nearly every cafe and restaurant has their own version, but I like mine the best. It's great with liberal amounts of freshly ground black pepper, or even sweet chilli sauce.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash into manageable pieces, remove the seeds and peel.
  2. Place into a large saucepan and add stock& garlic powder.
  3. If stock does not cover squash, add some water until squash is just covered.
  4. Boil until squash is soft& yields easily to being poked with a fork (do not cover).
  5. Amount of stock should reduce slightly.
  6. Remove from heat.
  7. Using a hand-held blender, puree squash& stock together.
  8. Place back on low heat& add cream cheese and black pepper.
  9. Cook until blended, then add sour cream.
  10. Serve with a swirl of cream, if desired.
  11. Can be frozen (I freeze single portions in ziploc bags).

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