Marians Pumpkin Soup Recipes

MARIANNE'S PUMPKIN SOUP - AKA KüRBISSUPPE

Steps:

• Chop the onion - not too finely.
• Cube the pumpkin.
• Cube the potato.
• Mix up the stock.
• Grate the carrots and get the cream out of the fridge.
• Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.
• When things start becoming slightly soft, add the stock.
• Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.
• Let cook for about 30 minutes.
• Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.
• Add the cream and the remaining 2/3 of the grated carrots and the chives.
• Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
• Serve with bread or add croutons to the soup.
• PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.

JAMAICAN PUMPKIN SOUP

Steps:

• In a large stock pot, soften the onions, celery, ginger and garlic in the peanut oil. Add the allspice, nutmeg, turmeric and chili and cook three to five minutes longer.
• Add the diced yam and pumpkin, along with the vegetable stock, and bring to a boil. Simmer, covered, until tender (about 20 minutes). Season to taste with salt and sugar.
• Puree half the soup in a food processor and return it to the stock pot. Heat through. Just before serving, garnish it with the cilantro, mint and scallions.