A BIG thanks goes out to my sister for letting me use her recipe! This will definitely be a recipe that’s passed down through our family for everyone to enjoy. Hope you all love it as much as we do!
This pumpkin soup reminds us of when we had Sizzler Restaurants here in Melbourne – we would always fill up on the pumpkin soup and eat nothing else!
Pumpkins are always around which makes this soup easy to organise at the last minute. Everyone just falls in love with gorgeous, morish soup! And there’s nothing better or easier to prepare than pumpkin soup, especially when the nights are getting cooler, as they are in Melbourne right now. Nothing says comfort food more than soup. It’s a basic recipe everyone should add to their recipe repertoire.
INGREDIENTS:
⅓ Kent pumpkin (830 grams) skin removed, roughly chopped
½ Butternut pumpkin (550 grams) skin removed, roughly chopped
2 large potatoes, skin removed, roughly chopped
2 cups chicken stock
Salt and pepper to taste
¼ cup reserved chicken stock
75mls Bulla cooking cream
METHOD:
Add all ingredients, except for the cream and reserved chicken stock, into a large saucepan.
Bring to the boil then reduce to simmer for 1 hour, or until the pumpkin and potatoes are tender.
Allow to cool at room temperature for half an hour then drain. Ensure you have a large bowl under your strainer to keep the stock.
Add in the reserved chicken stock and blitz with your stick blender until thick and smooth.
Stir in cream then heat to desired temperature for eating.
Serve into big soup bowls with crusty, fresh bread.
Makes enough for 4-6 people
Miss Food Fairy 
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