Pumpkin soup

Pumpkin soup

Serves:

 

Ingredients

  • 4-6 cups butternut pumpkin (roughly diced)
  • 1 large carrot (roughly diced)
  • 1 large onion (roughly diced)
  • 3 chicken stock cubes
  • 1 teaspoon nutmeg
  • salt & pepper (to taste)
  • 3-4 cups water
  • half a cup sour cream (optional)
  • Parsley, for garnish

Method

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.

Note

  • For a special touch you can serve soup in fresh breadrolls with the centres scooped out. Warm rolls in the oven first.
  • Garnish with a swirl of sour cream and parsley.

Serving Suggestions

Note

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