Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4-6
1 large brown onion, chopped coarsely (optional)
1.5kg pumpkin, chopped coarsely
2 large potatoes, chopped coarsely (optional)
1 litre chicken stock
½ cup cream (optional)
1.
Melt
butter in large saucepan; cook onion, stirring, until soft. Stir in pumpkin and potato; cook, stirring, 5
minutes.
2. Stir in stock, bring to a boil;
simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring
occasionally.
3. Blend or process soup, until pureed.
4.
Just
before serving, add cream; stir over heat until soup is hot. Serve topped with a dollop of sour cream and
a few chives, if desired.
·
I
often use less chicken stock liquid.
Using the pumpkin and potato in the saucepan as a guide, I only pour the
chicken stock liquid to ½ way. I find
that if I cover saucepan with a lid and bring to the boil the pumpkin and
potato reduces into the stock as it boils.
Once pureed, the soup is thick and you can add more water/chicken stock
liquid for a consistency that you like if desired at the end.
·
I
often leave out the cream, sour cream and chives altogether.
·
Always
make more as this is a great left over for lunch the next day.
·
This
soup recipe also goes well served with garlic bread.
Pumpkin soup is one of our favourite recipes served at our table during the cooler months of the year. I usually leave out the onion, potatoes and cream as it still tastes just as good. I hope you enjoy it too.
