Pumpkin Soup

I made pumpkin soup for supper last evening, and thought maybe our American family and friends would be interested.  This is a very “Kiwi” dish, and we’ve learned to love it.  It’s the kind of soup that can be made in any number of different ways.  Last night, I peeled and diced a largish pumpkin (all winter squash is called pumpkin here, and you can use any kind for soup), then nearly covered it with water.  I put it on to cook on high, then went to take care of baby.  When it started boiling, someone turned it down for me, and when I was able to get back to it, I chopped the good parts of several onions that were going bad.  I probably ended up with about 2 cups of onion, if you want approximate proportions.  By then, the pumpkin was soft, so I stirred the onion in, then put in 2 quarts of cooked, shredded, frozen potatoes (we had more stabbed potatoes when we dug them than we could use before they went bad, so cooked and shredded, then froze them).  Once the potatoes were thawed and everything was soft, I added a couple of teaspoons of salt and several sprinkles of cayenne pepper, then pureed the whole pot with my stick blender and stirred in a can of coconut cream.  The result?  A delicious, thick soup that the entire family enjoyed!  You can also add milk or cream, but since Gayle can’t have cow’s milk, I used the coconut cream.   It adds a delicious flavor.

Grey pumpkin–the most common variety here.My big pot of soup.

Can’t beat a good cupful of pumpkin soup!