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