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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing. Ingredients:
40 g butter |
1 large yellow onion, chopped coarsely |
1 1/2 kg butternut pumpkin, chopped coarsely |
2 large potatoes, chopped coarsely |
1 1/2 liters chicken stock (6 cups) |
1/4 cup cream (optional) |
Directions:
1. Melt butter in a large saucepan, cook onion, stirring, until soft.
2. Stir in pumpkin and potato, cook, stirring, 5 minutes.
3. Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
4. Blend or process soup, in batches, until pureed.
5. If desired, push through food mill or large sieve into a large clean saucepan.
6. Serve topped with a dollop of sour cream and a few chives (optional).
7. If adding cream:.
8. Just before serving, add cream, stir over heat until soup is hot.
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