[mommylove]

Originally Posted by Meli

I make one I love based on a Alison Holst recipe (New Zealander, but relatives send me her cookbooks a presents quite a bit). It uses about 2/3 pumpkin to 1/3 sweet potato. You fry onion, garlic, chilli powder, curry powder in butter, add cubed pumpkin and sweet potato and enough chicken stock for it to cook, but not so much the end result is watery - I just cover the vegetables. Cook until tender. Blend. You can add a tablespoon of peanut butter and stir through before serving if you like a still peanutty flavour to it.

Peanut butter?! YUM. Thanks!

Her pumpkin is actually a squash! I'll ask her again for the recipe.

Thanks. My friends used butternut squash.

Oh, and its by far best to use Jap Pumpkin.

Yum. Your recipe sounds really good, too. Japanese Pumpkin is Kabocha Squash to us.

Here in the US, pumpkin soup isn't common. I don't know why -- it's so good and so healthy! Thanks again for the recipes, ladies.