Ingredients
4 cups butternut pumpkin
roughly diced
1 large carrot
roughly diced
1 large onion
roughly diced
3 chicken stock cubes
1 tsp nutmeg
salt & pepper
to taste
3 cups water
½ cup sour cream
optional
Parsley or basil
for garnish
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 large pot
- 1 blender
Instructions
- Place water, pumpkin, onion, carrot, nutmeg, chicken stock, salt and pepper in large pot and bring to the boil.
- Simmer for 1 hour or until pumpkin is tender.
- Remove soup from heat and puree soup in a blender.
- Return soup to pot and heat through.
- Add half a cup of sour cream, stirring through without boiling.
Notes
Tip
Garnish with a swirl of sour cream and parsley or basil.
Variation
For a special touch you can serve soup in fresh breadrolls with the centres scooped out. Warm rolls in the oven first.
Variation
Roasted pepitas and a few drops of balsamic vinegar make for a tasty topping.
