Pumpkin Soup

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Pumpkin Soup

Pumpkin soup is an Australian classic, so quick and easy that it’s a staple on pub menus and family dinner tables across the land. I find many versions too sweet, so spice mine up with a dash of ginger and cumin and add tang with a swirl of crème frâiche or natural yoghurt. I like Sonoma miche for the croutons, but they’re a great way to use up any good bread you have on hand. Try this pumpkin soup with a full-bodied rosé, such as the delicious Blushing Minnie Pinots from Logan Wines, a spicy blend of pinots gris, noir and meuniere with a bit of skin contact for texture. And see the video below for another deliciously easy pumpkin dish.

Serves 8 as a starter

Ingredients
  • ½ cup extra virgin olive oil (125ml)
  • 2 red onions, finely chopped
  • Salt flakes, to taste
  • 2 teaspoons ground ginger
  • 2kg butternut pumpkin, peeled, seeded and chopped (4lb 7oz)
  • 1.5 litres water or vegetable stock (6 cups/3 pints)
  • 3 slices wholemeal bread, diced
  • 2 teaspoons cumin seeds,
    coarsely crushed
  • 200ml thick natural yoghurt or crème frâiche (about ¾ cup)
  • 2 tablespoons chopped chives
Method
  1. Place half the oil in a large saucepan with the onion and a good pinch of salt.
  2. Cover and cook over low heat for for 10-15 minutes, stirring occasionally, until just starting to colour.
  3. Stir in ginger.
  4. Add pumpkin and water or stock, bring to the boil, reduce heat, cover and simmer for about 30 minutes until pumpkin is tender. Set aside to cool a little.
  5. Meanwhile, heat remaining oil in a saucepan, add bread and cumin and cook for 5 minutes or so, stirring often, until bread is crisp and coloured. Set aside.
  6. Working in batches if necessary, blend pumpkin and its cooking liquid in a food processor until smooth.
  7. Return to a clean saucepan and heat until simmering.
  8. Spoon into bowls, swirl in yoghurt or crème frâiche, sprinkle with croutons and chives and serve.
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