Recipe: Aussie Pumpkin Soup.

It’s Winter here in Sydney and warm Pumpkin Soup is almost as Australian as Vegemite, Pavlova and Hugh Jackman. According to Australian Masterchef host, Matt Preston, Pumpkin is the most common type of soup Googled online. Preston has also found that our love affair with Pumpkin Soup, is uniquely Australian:

“As a nation we are rather unique in our love of pumpkin soup. The French cook it but it doesn’t feature as prominently in their kitchens as a bouillabaisse or a bisque. Americans do it too, but the soup is a poor cousin to the far more popular pumpkin pie. And the Korean hobakjuk is as much pumpkin porridge as soup.”

Before we proceed to the recipe, I have found it necessary to clarify what I’m actually calling “pumpkin”. Apparently, pumpkin by any other name does taste the same, but I’ve also found out that what is referred to as “pumpkin” in different parts of the world, isn’t what we Australians know as “pumpkin”.

Indeed, the butternut pumpkin I’ve used, is known as “squash” or “butternut squash” in other parts of the world.

However, to be sure to be sure to be sure, if whatever you call it comes in a tin, forget it. It’s not going to kill you to make this from scratch and some supermarkets do sell pumpkin pre-peeled and sliced so you can cheat without spoiling the soup.

This recipe is based on on a recipe by Margaret Fulton, who helped launch my cooking journey as a child. In 1968, she launched her first cookbook: Margaret Fulton’s Cookbook,  and it revolutionized Australian cooking. Along with the Australian Women’s Weekly Cookbook, these were cooking Bibles in Australian homes and still are in many today.

Pumpkin soup after school

Our whole family loves this Pumpkin Soup and it literally evaporated off the plates . Indeed, it’s spoon licking good!

Pumpkin Soup

Thanks to the butternut pumpkin/squash, this soup has a deliciously sweet flavour and creamy smooth texture. Yum!

Ingredients

90g butter

4.5 cups butternut pumpkin/squash…peeled and diced

A sprinkling of salt.

½ chopped onion (one smallish onion)

2 cups water

3 tablespoons plain flour

1 cup milk

1 egg yolk

Optional Serving Ingredients:

Sour cream

Chives

Bread.

Cracked pepper

Directions

  • In a large, heavy frying pan, melt half of the butter (45g) on high heat.
  • Add diced pumpkin and onion, turning constantly.
  • Fry for about 10 minutes, or until the pumpkin has started to caramelise.
  • Add water.
  • Reduce to medium heat and simmer until pumpkin is very tender and falling apart.
  • Remove from heat and cool for 15 minutes. This produces a finer texture.
  • You need to puree this pumpkin mix. I usually do it in the blender, but this is quite messy and my ancient blender struggles a bit. A friend recommended using a stick blender, which would cut out a lot of mess and encourage me to make it more often. However you blend it, the texture needs to be very fine and creamy.
  • Melt butter in frying pan. If you have pureed the pumpkin mix in the frying pan, you will need to do this a separate, small frying pan.
  • Add flour to the melted butter and stir together.
  • Add a small amount of pumpkin soup to flour and melted butter and mix well, gradually adding the rest. Stir rigorously to prevent lumps from forming. Blend again if lumps develop.
  • Simmer on low heat for 20 minutes.
  • Just before serving, combine egg yolk with a little of the pumpkin soup and then mix that in with the rest of the soup.
  • Serves four.
Floured Lady

The dogs are my ever-faithful companions whenever I cook. Sometimes, however, they can get caught in the cross-flour. 

Serving Recommendations

Pumpkin Soup is usually served with a dollop of sour cream and a sprinkling of chopped chives. I usually chop the chives with a pair of scissors over the top of the soup.

Bread is a natural accompaniment to Pumpkin Soup. It is often served with a crusty bread roll and butter. However, yesterday I diced up a day old baguette, and fried the pieces in a mix of melted butter and olive oil in the frying pan. These were scrumptiously delicious, even if they were a little naughty. Watch the bread closely as it can burn easily.

A word of encouragement. In my experience, it is hard to get this wrong.

That is, as long as you don’t heed the cardinal rule of cooking. Never turn your back on a hot stove.

Bon Appetit!

xx Rowena

5th June, 2017.

18 thoughts on “Recipe: Aussie Pumpkin Soup.

  1. merrildsmith

    Sounds yummy, Rowena. I highly recommend stick blenders. I use mine all the time for soups. I think this would be butternut squash soup here, which many people make around our Thanksgiving in November.
    In our fall, I make a pumpkin-yellow split soup that is different–no milk or flour–and spiced with cinnamon, ginger, turmeric, saffron, and pepper.

  2. Rowena Post author

    I’m glad you spotted this Merril as I love sharing recipes with my overseas blogging friends and sharing a part of home. Your pumpkin soup sound s fantastic. We have had Yotam Ottolenghi on Australian Masterchef this week. Have you tried any of his recipes? Sounds like some similar flavours. I would like to try something but they’re pretty intimidating.Here’s his web site: http://www.ottolenghi.co.uk/
    xx Ro

  3. Rowena Post author

    I am finding these latest attacks quite difficult to process. There are two Australian girls missing and a Mum has flown over to look for her daughter. A trip to London used to be such a thrill. A lot of us went after finishing school or university when we felt the world had just opened up to us. A world of possibilities, although even when I went the IRA was active in London.
    I miss life before 9/11. Perhaps, I was just naive but there was joy in getting on a plane and travelling and being free. It wasn’t a perfect world, but it felt somewhat safe.

  4. Rowena Post author

    Thanks, Monika. I am dreaming of warmth at the moment. I’d swear I was in a blizzard but it’s 12 degrees now at 10pm. I do not handle the cold well at all. At the same time, we don’t have the heater on but I love my electric blanket and turn it right up!

  5. Rowena Post author

    Do you see Pumpkin Soup much in The States? I’ve heard that this would be called “Butternut Squash Soup”. One blogger from Texas told me she’d never heard of it.
    BTW, have you had Key Lime Pie? What’s it like? Is it like cheesecake? A friend of mine is keen to try it and I’m going to make it.
    It is sooo cold here. I’ve turned into snow woman under my blanket in the loungeroom. Electric blanket here I come! What’s Bilbo doing sleeping on the floor? Hey, I need a personalised heating rug!
    xx Ro

  6. TanGental

    I think the terrorists are getting to you Ro. I remember well the IRA campaigns. And before that what about mass destruction from a world nuclear war. You are statistically more likely to be killed from something falling from the sky than a terrorist. So this is a tragedy but it is not and never can be a reason to change behaviour. So don’t you dare not come because of this or Paris or wherever in the west you look. If you do they win. The world is easier to get to healthier and safer than ever in history. The only difference? Then you were younger and didn’t worry so much. Now you have kids and worry. Stop it. You’re not doing them any favours. I worry deeply for mine but I’m the first to tell them to travel, just to go. And they have. Sorry if this sounds a bit critical but I will not be changed but a few nutters.

  7. merrildsmith

    Pumpkin soup caught my eye has I was trying to get through email quickly. Still trying to get the book done. I will check out the web site in a bit. Thanks. My soup is based on a Claudia Rodan recipe–it’s for Rosh Hashanah. My version is vegetarian and spicier. 🙂

  8. New Journey

    Have your two walking fur blankets curl up with you….LOL Texas, what do they know…LOL I have had both pumpkin soup and butternut soup and they are both very separate soups in my opinion….each made from a different type of squash…so bah-humbug on them being the same….and ley lime pie is like a very yummy custard-creamy like pie, so good….once you eat one, you will go back over and over again….LOL keep warm, we are heading back to the heat in about week….so I will be complaining about being to hot…LOL hows the eye??? did the stiches come out?? xxkat

  9. Rowena Post author

    Hi Kat, One fur blanket is currently staring longingly at me, not realizing that my sandwich is gone.
    Stitches came out. So, that drama is done and dusted. Phew. Right on the eyebrow so scaring shouldn’t be a problem either.
    I am going to make a Key Lime Pie. Anything with a tin of condensed milk in it, has to be good.
    The rain is bucketing down here and I’m such a wimp. It really scares me. Probably because we had that nasty hail storm which peppered holes through the sunroof. That was a disaster.
    I am finally getting somewhere with all this sorting. It’s been such a long ordeal but I’m starting to reach a point where I can reach the dining table underneath all the stuff, so I can sell it. Yahoo! How have things been with you? Good I hope and thinking about you in the heat. xx Ro

  10. Rowena Post author

    Thanks very much, Tom. It is good. How is Max going? Our two are going well. Lady got out yesterday morning and it was bucketing with rain. So, when she came back, she was given the royal pampering treatment and I couldn’t help marvelling at home the villain had become the victim. Dogs are spoiled!

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