I made a soup based on the Spiced Pumpkin Soup and Pumpkin Soup recipes from the Wikibooks Cookbook to use up half a pumpkin and a sweet potato. I made a few concessions to expediency (I only had dried onion, didn’t have any garlic, etc.), but it turned out fairly well.
Ingredients
- 1 tablespoon butter
- 2 tablespoons dried diced onion
- 3 tablespoons plain flour
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 sweet potato, peeled and cubed
- 1/4 of a pumpkin, peeled and cubed
- 2 carrots, peeled and sliced
- 1 litre vegetable stock
- 1 cup whole milk
Method
Melt the butter in a large saucepan and add the onion, flour, and spices. Sauté for a few minutes.
Add stock, salt and vegetables. Boil until the vegetables are cooked.
If possible and desired, blend in a food processor until smooth (allow to cool for 10-20 minutes first).
Bring back to boil (if you blended it) and add the milk. Simmer for 5-10 minutes.