Pumpkin soup is reputedly one of New Zealand’s most popular soups. There are many recipes and here is my favourite.
1 kg pumpkin (the grey skinned ones are best)
1 tbsp ground cumin seeds
1 tbsp cooking oil
1. Cut the pumpkin into 4-5 pieces approximately the same size. Put in microwave oven for 5 minutes on high to soften the skin. Allow to cool then remove the skin.
2. Chop the onions finely and sauté in a large saucepan with the oil until onions are translucent. Add the pumpkin, cumin and water, bring to the boil, them simmer till pumpkin is very soft.
3. Remove from stove and cool a little. Mash with a potato masher for a chunky soup or put into a liquidizer if you prefer a smooth soup. Add more water as required.
4. Serve hot with toast fingers and chopped parsley sprinkled over the top.