Ingredients
1 tbsp olive oil
1 brown onion
finely chopped
1kg butternut pumpkin
peeled and cut into cubes
2 cloves garlic
crushed
3 cups vegetable stock
1 tbsp fresh ginger
grated
Equipment
- 1 saucepan
- 1 stick blender
Instructions
- In a saucepan, heat the oil and fry the onion until translucent.
- Add the pumpkin and garlic. Cook for a few minutes being careful not to burn the garlic.
- Add the stock and ginger to the saucepan. Bring to the boil and cover. Simmer for 25 minutes.
- Puree using a stick blender until smooth.
Notes
Tip
Make sure that you taste this before you season it. It will depend on the stock you are using as to whether it will need salt.
