Creamy Pumpkin Soup

My sister, Pauline Neumann, invented this recipe. People always comment that it is absolutely delicious but they can never guess the secret ingredient - peanut butter! Always use smooth peanut butter because the lumps in the crunchy variety will spoil the smoothness of the soup

 

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

 

Ingredients:

2 kg (4 and 1/2 pounds) pumpkin, peeled and roughly chopped
3 litres (5 pints) water
2 onions, roughly chopped
2 potatoes, roughly chopped
2 tablespoons stock powder
2 tablespoons skimmed milk powder
2 tablespoons smooth peanut butter
Salt and pepper to taste

 

Method:

Place first four ingredients in a very large pot and boil for 20 minutes. Add remainder of ingredients and bamix (process or blend) until smooth, adding more water until soup is the desired consistency.

Serves approximately 12 people.

 

Notes:

Don't add the last four ingredients until you are ready to blend the soup. Throwing it all in at the beginning will create a scummy surface on the soup.

 

Facts:

Pumpkins are from the gourd family. Antarctica is the only continent where pumpkins won't grow. Pumpkin carving was brought to America by the Irish. Back home in Ireland they used to carve turnips but in the US it was easer for them to use pumpkins. Pumpkins are 90 % water. They contain high amounts of Vitamin A, beta carotene and potassium. They are a diuretic as well as a laxative. Pumpkins can be used in soups, breads and desserts and their seeds can be roasted as they are very tasty and nutritious.

 

 

 

 

 

 

 

 

 

 

 

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