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I made and enjoyed this soup today.  I know not many have Volcanoes and or Potjies but there is no reason a standard camp oven couldnt be substituted.  I would usually boil the pumpkin from the start in the stock but feel cooking it on a grill gave it a very nice flavour, maybe it was jsut a good pumpkin.  I bought it on the way home from tumut at a small country market and it was supposed homegrown.

As usual the ingredients are on the drop down part underneath the slide show.

[media width=640]http://www.youtube.com/watch?v=10rWnGHaURU[/media]

Looks good Carolyn
Pumpkin Soup and crusty bread on a cold winters day, nothin' better.

Aart

Carolyn
          love the idea of roasting
first, would be more flavor.
 [smiley=drool5.gif] [smiley=drool5.gif]

 Daryl

Aart - has full cream in it  and sour cream on it  :D I could think of something better but only just a tad   ::)  I cheated on the bread and used a "damper mix" given to me by my friend Jenny who lives near Dubbo and has a flour mill and shop which sells all kinds of bready stuff.  To be honest I wasnt that thrilled with it but thought it filled the photo nicely.

Daryl - its even better this morning and lets face it if you were camping and had coals for breakfast cooking you could just throw the pumpkin in or on the grill.  I am thinking maybe even just foil over it if you didnt have the "lid" and over a slow fire would work also.  I was tempted to throw some gum leaves over the heat breads  :D

I went shopping and came home prepared to cook up from about four recipes but didnt think the sour cream would go with the Thai one.  

I will make it another time it was simply pumpkin, stock, Thai red curry starting with l teaspoon and more later to suit your taste and a can of coconut cream.  My mind tells me that would be great but I couldnt picture eating it with the sour cream so I went for the more traditional curry recipe so I didnt waste the sour cream.  

I have frozen half of it so it will be interesting to see how it reconstitutes up the track.

Thanks  Carolyn, I am going to try that one for sure  :)

With the cooler weather about to descend, pumpkin soup recipes come to the fore once again.

Thanks for posting such a  delish version Carolyn.

Is there a way to 'save to computer' or some such so I can watch the video/s again if I don't have internet connection?

Love pumpkin soup, smoothzsilk picked up a jap  pumpkin tonight, so will try a curried version and see how it goes.

last pumpkin we bought fed an army  :D :D

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LOL reckon you'd be sick of pumpkin by the time you made your way through all that!

That ain't a pumpkin.  This is a pumpkin  ;D ;D ;D ;D ;D

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Finally got around to giving this recipe a try. 
Thanks Carolyn! ♥  The males LOVED it!


I used a huge butternut pumpkin, roasted in two batches, and the recipe filled a 4.5qt (5lt) camp oven
The pre-roasting of the pumpkin and the spices certainly adds a lovely kick.

We had 2 ladle fulls each for first course and followed it with some roasted chicken thighs and steamed vege.
I put 3 tubs of soup in the freezer so this recipe serves 8 - 12, depending on bowl size/appetite


click on thumbnails for larger image

The spices and first batch of roasted pumpkin

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Second batch of pumpkin and starting to saute the spices

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Bringing stock, spices mix and first batch of pumpkin to simmering heat as I am about to mash the second batch of pumpkin.  Starting the chicken once all the soup ingredients are in the pot

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The soup ready to eat while the chicken finishes browning and the vegetables are steaming

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