Nearly every Australian family has its own version of this delicious golden soup. They usually
make it with hard-shelled winter squash, which they call pumpkin Ingredients
- ¼ c. butter or margarine*.
- 1 large onion, peeled and chopped.
- ½ tsp. curry powder.
- 1 16-oz. can pumpkin (2 c.).
- ¼ tsp. salt.
- 2 c. half-and-half*.
- 2½ c. vegetable broth.
- ⅓ c. sour cream*.
- ⅛ tsp. cinnamon.
- 2 tsp. minced parsle.
Step 1:Melt butter in a medium-sized saucepan. Add chopped onion and, stirring frequently, cook until soft but not brown. Add curry powder and cook 1 to 2 minutes longer. Step 2:Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth. Add half-and-half and process again until smooth. Step 3:Pour pumpkin mixture back into saucepan and stir in vegetable broth. Heat soup slowly over low heat, stirring occasionally. Meanwhile,
stir cinnamon and minced parsley into the sour cream. Step 4:Serve soup steaming hot with a dollop of seasoned sour cream in each bowl
Note : For a lighter soup, use half the amount of butter, evaporated skim milk instead of half-and-half, and low-fat or non-fat sour cream instead of regular.