Aussie Butternut Pumpkin Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Pumpkin soup is a very popular dish during Australia's fairly mild but damp winters. Nearly every cafe and restaurant has their own version, but I like mine the best. It's great with liberal amounts of freshly ground black pepper, or even sweet chilli sauce. Ingredients:
1 medium butternut squash |
4 cups vegetable stock or 4 cups chicken stock |
1 cup sour cream |
8 ounces cream cheese, cut into chunks |
black pepper, to taste |
garlic powder (optional) |
Directions:
1. Cut squash into manageable pieces, remove the seeds and peel.
2. Place into a large saucepan and add stock& garlic powder.
3. If stock does not cover squash, add some water until squash is just covered.
4. Boil until squash is soft& yields easily to being poked with a fork (do not cover).
5. Amount of stock should reduce slightly.
6. Remove from heat.
7. Using a hand-held blender, puree squash& stock together.
8. Place back on low heat& add cream cheese and black pepper.
9. Cook until blended, then add sour cream.
10. Serve with a swirl of cream, if desired.
11. Can be frozen (I freeze single portions in ziploc bags).
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