Wendy's Pumpkin Soup

From: Chef @Oz

On May 2, 2009

I made this to the letter and found it a bit bland. I think the stock and type of pumpkin are really important. I used home made stock which was probably not a good idea and butternut pumpkin which is fairly mild tasting. I threw in some stock cubes and a bit of brown sugar and butter which gave it more oomph. I will try again with Jap pumpkin and bought stock and see if it works better.

From: makeeyecontact

On Oct 11, 2008

This soup was easy enough to make. I only had vegetable broth but otherwise followed to the "T". I oven roasted the pumpkin but can't compare it otherwise. In the end I found the soup a little bland so bowl by bowl I livened it up with a little drizzle of sesame oil, a bit of natural peanut butter, and salt and pepper. Served it over rice for a really tasty meal on a cool fall day. Thanks for sharing!

From: Jewelies

On Jul 12, 2007

This is exactally how Dave has alway cooked his pumpkin soup but without the sweet potato. Great flavour and freezes well. The sweet potato is a nice addition.

From: I'mPat

On Mar 18, 2007

Absolutely 10 out of 10, had it for lunch. My 81 year old mother saw the curry and declared she wasn't having any, she tasted and had one and half serves as I did and the son had 3 - all finished. Used 1 onion, 2 small potatoes, large piece of sweet potatoe and butternut pumpkin (didn't roast). Took 30 minutes to prep and 30 minutes to cook. It's a regular now and also good for diabetics (me and mum - just got to cut back to a correct serving size).