In Canada, pumpkin is a type of squash. In Australia, squash is a type of pumpkin. In this soup it doesn’t really matter what you use, as long as it’s a mildly sweet gourd-type thing. This is good because in both countries, once winter hits, a vegetable delivery box is heavy with gourds.
This is a recipe of my aunt’s. I found it today while looking through another of my mother’s old cookbooks. It’s a shame we don’t handwrite many recipes anymore. There is something so intimate about holding a brittle piece of looseleaf, neatly lettered by a loved one in blue ballpoint Bic. The splatters of pumpkin soups past complete the experience.
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 teaspoon curry powder
- 2 cups chicken stock
- 2 cups fresh cooked pumpkin (steamed or roasted in foil)
- 1 tablespoon honey
- Freshly grated nutmeg
- 2 cups milk
- Salt and pepper
- Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes or so, until translucent. Add garlic and cook for another 3 minutes. Stir in flour and curry powder and cook for 1 minute over low heat, stirring until well blended.
- Gradually add the stock, whisking until smooth.
- Add in cooked pumpkin, honey and season to taste with nutmeg.
- Puree the soup using a hand-blender (or a few careful batches in the counter-top blender).
- Cook the pureed soup over medium heat for another 15 minutes, stir in the milk, heat and serve.