At present we have an over abundance of Pumpkins so i set about making some soup and the results really were good.
3/4 pumpkin (I cut mine small to cook quickly)
4 or 5 potatoes (cut small)
6 bacon rashers (chopped)
3 onions chopped
2 chicken stock cubes
1 tsp salt
1tsp pepper
1tsp curry powder

Put all ingredients in CO and fill with hot water (cold ok but takes a bit longer).
http://i232.photobucket.com/albums/ee181/hughesmeister/31b35bea.jpg

I cooked mine in the weber using 8 heatbeads under and 17 heatbeads on top
http://i232.photobucket.com/albums/ee181/hughesmeister/c401866a.jpg

When the veggies were cooked through and tender I mixed the soup into a puree with a bamix but could have just as easily been mashed.
http://i232.photobucket.com/albums/ee181/hughesmeister/606179d4.jpg

As usual with Pumpkin Soup serve with a dollop of thickened cream and a stubbie or glass of red.
All the best
Skiproosel

Well done Skip
Looks the part....a few bacon bones or a hog hock go well in a soup like that with crusty bread.
I prefer my soups to be chunkie, there will come a time when I will need a straw to drink it.

Muzz

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Looks good Skip, adding curry is an interesting thought, usually add a pinch of cinnamon to mine and no potatoes.  

I prefer the made up stock packets rather than the cubes - the less salt option which is good for those that need to reduce it.  Also I am a big fan of sour cream.

Our first trip overseas was to NZ and a group one.  Meals were provided and at almost every stop we were served pumpkin soup and not one was the same as the other  ;D

Thanks troops,
                   I like the bacon bone thought Muzz-probably better than rashers and next time I cook it I'll take a few cups out and try in a chunky state, I have only ever eaten Pumpkin Soup blitzed and automatically do that but as you say the extra work may not be needed. I guess because there are so many pumpkin soup recipes about and they vary so much it's a bit hard to make a bad brew when armed with the basics.

When I concocted this one I used only the ingredients available in the pantry but it will obviously change each time it's made and with whatever is available at the time (no stock made up), but the potatoes and curry will be remaining as they really made a difference to this brew.

If any of my fellow Kemo Sabe's have another version please post, in fact any recipes for good soups would be appreciated. A good pot of wholesome soup & as Muzz says" with crusty CO bread" makes a complete meal and nobody ever complains when a good one is served up.

So don't be shy post away and I'll be able to put those beaut recipes in my CO recipe book that I take with me everywhere
Regards The Roosel

Skiproosel..

I cooked this today using SWEET POTATOE instead Pumpkin and replaced the Cream with Natural Yoghurt..VERY NICE..........Willy

The lovely Mrs TBF substitutes sweet potato for the potato.
Other than that exactly the same.

This is great weather at present for soup.

Aart

I Love pumkin soup.... I always use a bacon bone too.
Looks good Skip.

Pumpkin soup does look good its that time of the year for a good soup. And or stew.

Rebelcook, one of the most interesting things about this recipe is that in Oz and maybe NZ the word pumpkin = squash.

What is used won't look like our pumpkins, ie. this:   http://fogcity.blogs.com/jen/images/pumpkin_in_patch.jpg

The attached photo is a PD photo.

& Rebelcook, here's a tip for searching Aussie stuff, in case you haven't found it yet.   Go into google, and use "google Australia" as your search term.  Then you get:  http://www.google.com.au/ and can click on "pages from Australia".  It helps a lot.  

http://www.taste.com.au/images/articles/image05081103.jpg  comes from http://www.taste.com.au/how+to/articles/455/pumpkin

& for Aussies here's a N. American article:  http://en.wikipedia.org/wiki/Squash_(plant)

8-)

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Thanks . For the info on the Pumpkin's  and the squash i did not know they used squash. Have you tried this yet. Thanks .

LK, RC,
Just because they are not orange does not make them a squash & that article is a bit misleading too, the Pumpkns we refer to are up to 6 or 8 Kg (15 - 18Lb).
Squash on the other hand are much smaller, have a more pale, soft flesh & include the likes of Zucini, marrows & those little flat looking things about the size of the palm of your hand.
What we call pumpkins would have the same or similar flesh as your pumpkins, hard, dark orange & sweet when cooked.

Mick.

Little_Kopit wrote on Oct 23^rd, 2008 at 7:20am:

Rebelcook, one of the most interesting things about this recipe is that in Oz and maybe NZ the word pumpkin = squash.

LK,as you know Donna is from the states,she reckons the only difference between the variety of pumpkins here and there is the colour on the out side,she still bakes pumpkin pie (yummo).different varieties have different shapes and colours,some you can cut with a knife,others you need a bloody axe....lol
cheers George

HW, I'm a gardener.  I've never grown the really big pumpkins, but I have grown the hubbard squash.   They are among those requiring ingenuity to open.

8-)

Harvested some pumpkins from the back yard & have stored some pumpkin soup in the freezer for winter. Used bacon bones instead of bacon.
There are a few vines in the pumpkin patch & have found about 24 pumpkins.
LogFire

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Geez Keith if your down around Gympie keep the Skip in mind.
looks beautiful soup & did you add the curry powder?

Regards skip [smiley=batman.gif]

Looks great logfire.

Skip
Did throw a teaspoon of curry powder in & could smell it while cooking but needs a bit more for taste.
LogFire

Mate was the Curry fresh? If it has been around a while it does loose it's flavour and if that's the case It may be better with a bit more.

Just the same, curry is a funny thing you can never please all your guests all the time some say there is not enough & others will say too much ;D

I reckon after heating you could add the curry to your liking.

All the best
Skip [smiley=chris.gif]