Soup

Pumpkin soup

Name: Pumpkin soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4–6
Cuisine: Australian
Ingredients: 1.2 kg pumpkin or butternut, unpeeled weight; 1 onion, sliced; 2 garlic cloves, peeled whole; 750 ml (3 cups) vegetable or chicken stock, low sodium; 250 ml (1 cup) water; Salt and pepper; 125–185 ml (½–¾ cup) cream, half-and-half or milk

Serves 4–6 Prep 5 min Cook 10 min Total 15 min

Ingredients

1.2 kg pumpkin or butternut, unpeeled weight
1 onion, sliced
2 garlic cloves, peeled whole
750 ml (3 cups) vegetable or chicken stock, low sodium
250 ml (1 cup) water
Salt and pepper
125–185 ml (½–¾ cup) cream, half-and-half or milk

Method

Cut pumpkin into slices, peel, scrape out seeds, cut into 4 cm chunks.
Put pumpkin, onion, garlic, stock and water in a pot (liquid will not quite cover). Bring to the boil, then simmer rapidly about 10 minutes until a knife slides through.
Blitz smooth with a stick blender (or cool slightly and use a jug blender).
Season well with salt and pepper. Stir through cream — do not boil after adding cream.
Ladle into bowls, extra drizzle of cream, pepper, crusty bread.

Tip: Onion and garlic are the savoury backbone. Thickness comes from the pumpkin, not the cream — milk or a knob of butter works. Jap/Kent or butternut are ideal.

Source: RecipeTin Eats