Pumpkin Soup

It’s getting cold here in Melbourne and one of my go-to winter meals is pumpkin soup. Everyone has their own recipe but this one is so yummy I just have to share it with the world. Quantities of pumpkin can change depending on how ‘pumpkinny’ you like it. It’s pretty hard to stuff this up. My only advice would be to add a little salt at a time because the stock can be enough depending on your taste.

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What you will need

2 large brown onions diced

1/2 bunch celery diced

1 medium Kent pumpkin cubed

2 tablespoons minced garlic

100g butter

1 tablespoon olive oil

2 litres chicken stock

80-100ml cream to taste

Salt to taste

Ground pepper to taste

1 tablespoon sour cream or Greek yoghurt to garnish per person

Chopped parsley optional

1 large pot with lid

1 stick blender

  1. In a large pot place onions, celery, garlic, oil and 50g butter
  2. Sweat down with lid on for 5 min, stirring every minute
  3. Add pumpkin and continue to cook for another 5 min, stirring occasionally
  4. Add chicken stock to cover all veggies. You can add more or use less and this will change the thickness of the soup at the end. For a thinner soup add more liquid. I use chicken stock powder and boiling water but you could use fresh or home made stock if you prefer
  5. Place lid on and simmer on low-medium heat for 15-20 min or until the pumpkin begins to fall apart when poked with wooden spoon
  6. Turn off heat and blend with a stick blender for approx 10 min or until there is no lumps left and soup is very smooth
  7. Add remaining 50g butter, cream, salt and pepper to taste
  8. Blend for 1 min or until butter and cream are fully mixed.
  9. Serve while hot and garnish with a dollop of sour cream or Greek yoghurt, fresh ground pepper, and parsley
  10. Crusty bread and butter optional
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2 thoughts on “Pumpkin Soup

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