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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Soups & Starters › Pumpkin Soup

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Pumpkin Soup (Read 12518 times)

Reply #10 - Oct 23^rd, 2008 at 3:26pm

BillyBushCook Offline
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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.

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Reply #11 - Oct 23^rd, 2008 at 6:41pm

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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

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Reply #12 - Oct 23^rd, 2008 at 7:37pm

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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.

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Reply #13 - May 16^th, 2009 at 8:28pm

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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

Pumpkin_001__Small_.JPG (74 KB | )

Pumpkin_soup_002__Small_.jpg (39 KB | )

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Reply #14 - May 16^th, 2009 at 9:07pm

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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

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Reply #15 - May 17^th, 2009 at 5:54am

Carolyn™ Offline
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Looks great logfire.

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Reply #16 - May 17^th, 2009 at 6:54am

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

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Reply #17 - May 17^th, 2009 at 8:14am

skiproosel Offline
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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 Grin

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

All the best
Skip Smiley

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