New Zealand Pumpkin Soup

by Joy Wilding
(Utah)

Yummy soup to eat on a cold winter day. Great way to use your pumpkin and squash.

2 Tablespoons butter
1 teaspoon ground cumin
1 teaspoon ground nutmeg
2 chopped onions
1 Tablespoon chopped chives
2 chicken bouillon cubes
1 package Maggi's Mushroom Soup
½ cup sour cream
3 cups water
2.2 pounds of pumpkin or 1 large butternut squash
(Raw pumpkin needs to be peeled and chopped or you can prepare your pumpkin according to the instructions at the top of this page)

Saute the butter and onion in a saucepan and cook them until the onions are transparent.

Add the cumin and nutmeg and saute the mixture for another 2 minutes.

Add the bouillon, mushroom soup, water, and pumpkin (squash).

Simmer the soup for 5 minutes if you?re using cooked pumpkin. Simmer the soup for 15 minutes (or until the pumpkin is tender) if you?re using raw pumpkin.

Puree the soup in a blender and reheat before serving.

Top with sour cream and sprinkle chives over the top

Alternate ingredients to pumpkin soup recipe:

5 teaspoons curry
2 onions
2 cloves of garlic or to taste
2 apples
2 cups apples juice
8 chicken bouillon cubes
White pepper to taste
5 cups water
2.2 pounds pumpkin or 1 large butternut squash
Use the same procedure as the above pumpkin soup recipe.