Pumpkin Soup

The second easiest soup to make, after pea and ham, yet the one that restaurants seem to cock up every time.

I used to make it with cream or sour cream (at the end of cooking) but nowadays I use coconut cream.


  • 1/4 pumpkin, peeled, seeded and cut into pieces
  • 4 carrots peeled and cut up
  • 4 potatoes  peeled and cut up
  • 1 teaspoon curry powder
  • pinch of mixed herbs
  • a dash of bitters
  • a dash of fish sauce
  • pepper to taste
  • 2 teaspoons vegetable stock paste  (or two bouillon cubes)
  • 1 tin coconut cream
  • 3 tins water
Put it all in a slow cooker until it is all cooked, mash and mix or use a blender wand for super smooth consistency.
Grated nutmeg and chopped parsley to garnish.






About Alan

Alone in a sea of spinifex.
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2 Responses to Pumpkin Soup

  1. Pingback: Coconut Cream of Chicken and Pumpkin Soup | Kummerspeck

  2. Pingback: Singing in the Rain VI | Flitting Amongst The Swanplants

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