Pumpkin soup from an Australian recipe only?!
Pumpkin soup from an Australian recipe only?
I'm after the Pumpkin Soup recipe from the Australian Woman's Weekly card file box-the version made with pumpkin and potatoes.
Can anyone help me with this specific recipe only-I don't want any other recipes for this soup.
Thanks heaps
Answers:
I have the AWW Recipe Card Library.
Pumpkin Vichyssoise
750g pumpkin
2 leeks or 2 large onions
375g potatoes
4 cups chicken stock
1 1/4 cups cream
salt and pepper
Peel pumpkin cut into pieces, put into large saucepan. Add sliced leeks or onions, peeled and chopped potatoes and chicken stock. Bring to boil, reduce heat, simmer uncovered 25 min or until veges cooked and tender. Puree with blender or push through a sieve. Return puree to pan, add cream, season with salt and pepper. Bring to boil, stirring, reduce heat, simmer 5 mins. Serves 6.
Source(s):
AWW Recipe Card Library
I found a website for the AWW magazine. There were several pumpkin soup recipes to choose from. Here is the one I found with both pumpkin and potatoes:
Pumpkin Soup
Serving size: Serves 6
Cooking time: Less than 60 minutes
The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.
per serving 8.3g fat; 1008kJ (241cal)
INGREDIENTS
40g butter
1 large brown onion (200g), chopped coarsely
3 bacon rashers (210g), chopped coarsely
1.5 kg pumpkin, chopped coarsely
2 large potatoes (600g), chopped coarsely
1.5 litres (6 cups) chicken stock
METHOD
Melt butter in large saucepan; cook onion and bacon, stirring, until onion softens. Stir in pumpkin and potato.
Stir in stock, bring to a boil; simmer, uncovered, about 20 minutes or until pumpkin is soft.
Blend or process soup, in batches, until pureed. Return to same cleaned pan; stir until heated through.
Since you like Mahsi I'll give you the recipe
but to be honest I don't know if it tast good (I never tried it)
Ingredients:
3 cups mashed potatoes, made with low-fat milk
1/2 cup canned pumpkin
1 1/2 cups fat-free half-and-half or low-fat milk
1 1/2 cup shredded, reduced-fat sharp cheddar cheese
3/4 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Pepper to taste
Salt to taste (optional)
5 tablespoons fat-free or light sour cream
Preparation:
1. Prepare mashed potatoes using milk only (no added butter). Add the pumpkin and fat-free half-and-half (or low-fat milk) to a medium saucepan; whisk to blend well.
2. Add cheese, pumpkin pie spice, and cinnamon and stir to combine. Cover pan and simmer over low heat for 5-10 minutes, stirring frequently. Add pepper and salt, if desired.
3. Spoon into five serving bowls, then swirl a tablespoon of fat-free or light sour cream in each bowl of soup.
Yield:
5 servings