Creamy Pumpkin Soup
A classic Australian winter warmer. This pumpkin soup is rich, creamy, and incredibly easy to make.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1.2kg butternut pumpkin, peeled, deseeded and chopped
- 1 potato, peeled and chopped
- 4 cups vegetable or chicken stock
- 1/2 cup thickened cream
- Salt and freshly ground black pepper
- Crusty bread, to serve
Method
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
Add the chopped pumpkin and potato. Stir for 2 minutes to coat in the onion mixture.
Pour in the stock and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the pumpkin is very tender.
Remove from the heat and allow to cool slightly. Use a stick blender to carefully blend the soup until smooth.
Stir in the cream and season generously with salt and pepper. Gently reheat if necessary.
Serve hot with extra swirls of cream and crusty bread.
Recipe Notes
Store in an airtight container in the fridge for up to 4 days. Can be frozen (without the cream) for up to 3 months.
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