The Best Ever Pumpkin Soup

Best Ever? Yep, it’s a big call, I know. You see, people usually prefer their family’s version of certain foods, right? It’s what we grew up with, and by which we are likely to judge future versions. One of my favourite dinners my Mum (who is vegetarian) cooks is her pumpkin soup. Technically, it’s not really her pumpkin soup, because it does come from a cookbook 😉 – however, I will call it Mum’s, and I rate it as the best I’ve ever had.

This the pumpkin soup I judge all others by. I don’t like pumpkin soups when they’re watery and thin, or thickened with potatoes, or when they contain ham (I do love ham, just not in my pumpkin soup).

This pumpkin soup is a cream of pumpkin soup. It’s thick, comforting, and perfect for cooler weather. Sure, we’ve only had cool weather for the last 2 days, but that’s good enough for me to bring out the soup (farewell 30+ degree days, I won’t miss you!). If it’s not cold enough for you yet, save this recipe for winter 😉 It has only a few ingredients, but I personally think the simplicity (and the fragrant nutmeg)  allows the pumpkin to be the star – delicious! The recipe is from the cookbook Great Vegetarian Dishes by Kurma Dasa.

Do you have a family meal favourite that you judge other versions by?

Cream of Pumpkin Soup – Serves 4
Great Vegetarian Dishes, by Kurma Dasa

• 90g butter (I used regular salted butter for this)
• 1/4 teaspoon nutmeg
• 1kg peeled and cubed pumpkin (I like to use butternut)
• 3 cups water
• 1 1/2 cups milk
• 1 tablespoon plain flour
• Freshly ground pepper and salt
• Cream and chopped fresh parsley for serving, optional

1. Melt half the butter in a large pot over moderate heat. Add the nutmeg, a good crack of black pepper, and pumpkin cubes and sauté for 10 minutes.
2. Add the water and bring to a boil. Cook until the pumpkin is very tender – around 20 minutes, stirring regularly.
3. Empty the contents of the pot into a blender and add half the milk. Puree the mixture, set aside. Rinse the pot.
4. Heat the remaining butter in the same pot over low-medium heat. Stir the flour into the butter. Return the pumpkin puree to the pot along with the remaining milk, stirring constantly until the soup is well blended. Bring to a boil, then simmer for a few minutes, and season with salt.
5. Serve the hot soup garnished with cream and chopped parsley.