Pumpkin Soup from Around the World

Hanging pumpkin gardens in Ravello, Italy

As the weather starts to turn and chilly temperatures are setting in, I’m getting a craving for some warming soups. I’ve always loved the spicy Pumpkin soups from Jamaica. And, of course, my recent travels through Austria and Germany gave me a taste for the creamier and sweeter styles. in Italy, I was delighted to see hanging pumpkin gardens!

Dreaming of pumpkin soup reminded me of this great recipe from my last safari stay at &Beyond Leadwood in South Africa:

& Beyond Butternut/Pumpkin Soup Recipe: (serves 10)
5-6 medium butternuts
1 1/2 cup chopped white onion
1/2 cup each chopped carrots and celery
1 cup chopped leeks
2 tbsp olive oil
1 tbsp fresh thyme
1 tbsp soft brown sugar
1/2 tsp each of cinnamon and nutmeg
8 cups vegetable stock
1 1/2 tbsp salt
1/2 tsp white pepper

  1. Heat a large heavy based pot over medium heat and add the oil. Once warm, add the onion, leek, carrot, and celery until soft
  2. Add the butternut, thyme, sugar, cinnamon and nutmeg. Saute for 5 minutes for flavors to infuse
  3. Add the stock and reduce heat to a gentle simmer. Simmer until butternut is soft
  4. Remove from stove and blend until smooth. Add seasoning and cream if desired
  5. Serve chilled or hot
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