Creamy Pumpkin Soup From Australia Recipes

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. , Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. , Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Steps:

• Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
• Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
• Serve steaming hot with a dollop of the sour cream mixture atop each bowl.

Steps:

• Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
• Skin carrots, chop, toss inches.
• Follow with red pepper, onion, and chili.
• Boil until very soft (usually about half an hour).
• If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
• Either use hand blender or upright, blend til smooth.
• Add cream, butter, coconut, and garlic.
• Salt and pepper to taste.
• Eat then, simmer for a while, or freeze. It all works with this one.