STREAMING NOW: The Layover

Pumpkin Soup, New Zealand Recipe.

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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 !”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pumpkin and onion in 60 grams (2oz) butter for 10 minutes, stirring constantly.
  2. Add water and cook gently until pumpkin is very tender.
  3. Push through a sieve or pureé in blender with a little of the milk.
  4. Melt remaining butter in clean pan and stir in flour, then pumpkin pureé and remaining milk stirring until well blended.
  5. Season with salt, pepper& nutmeg.
  6. Simmer 20 minutes.
  7. If desired take out a little soup, blend with egg yolk and stir back into big soup mixture just before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: