Easy Pumpkin Soup Recipe

In last week’s menu plan post I wrote how we were lucky enough to receive a large bag of pumpkins when we were visiting family in the country. (This actually inspired a post for another blog that I write for Aussie Blogger’s Blog on Country Generority.)

I made pumpkin soup last week and will do so again this week. My children love it and it looks like winter has come already to Melbourne, so it will a great warm dish to serve on a cold night.

I forgot to photograph the soup before it was all eaten last week, so the picture above is of the sack of almonds and bag of pumpkins we received from family and friends in Mildura.

Easy Pumpkin Soup Recipe

Ingredients:

• 2 kg Butternut Pumpkin
• Approx 500mls water
• 8 rash shortcut rindless bacon
• 2 white onions
• 150mls sour cream
• 1 tsp chicken stock powder
• 30 grams butter
• 4 bread rolls

Instructions:

1. Cube pumpkin into pieces approx 1.5cm x 1,5cm.
2. Finely chop onion.
3. Chop bacon into small squares.
4. Heat butter in a large stock pot on a medium heat. Once sizzling add bacon.
5. Fry bacon for a few minutes, stirring constantly and then add onion.
6. Add onion and continue to fry for another couple of minutes or until onion is transparent.
7. Add pumpkin and mix well.
8. Add water (add more if required, so that all the pumpkin is lightly covered).
9. Sprinkle in stock powder and bring to the boil.
10. Reduce heat and simmer pumpkin until it is soft (approx 15 minutes).
11. Remove from heat.
12. I like to have a very thick pumpkin soup, so will use a slotted spoon to remove pumpkin in batches, leaving some liquid behind.
13. Place batches of pumpkin into a jug and puree the contents.
14. Pour pureed mixture into a large bowl and begin pureeing another batch of pumpkin.
15. Continue this process until all the pumpkin has been pureed and you are happy with the consistency of the soup.
16. Empty any excess contents from the stock pot and return soup to the post to heat through.
17. Serve with a dollop of sour cream and freshly warmed rolls.

Our Family Menu Plan for this week.

Baking: Banana Cake

Monday: Pumpkin Soup

Tuesday: Pasta With Chicken And Spinach

Wednesday: Left Overs

Thursday: Lasagne

Friday: Scrambled Eggs Recipe

Saturday: Mexibake

Sunday: Beef Strogonoff

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Tagged as: menu plan, pumpkin soup, Recipes