Pumpkin soup is my favourite for winter- but it has to have crusty bread along with it. Here’s an easy but delicious recipe that you can make and keep for days.

Pumpkin Soup Recipe

Ingredients

1 whole Jap or Butternut pumpkin

2 brown onions

2 cloves garlic, finely diced

1 tsp ground tumeric

2 Tblsp olive oil

1 Tblsp butter

500 ml chicken stock

Method

Dice your pumpkin and roast for 45 minutes to an hour on 200 degrees celsius. (If you want a quicker way you can boil the pumpkin but roasted tastes better.)

Heat up a stock pot with 2 tblsp olive oil and 1 Tblsp butter then add onions and garlic and gently saute over low heat until transparent. Add the tumeric and fry on medium heat for 1 minute.

Add pumpkin, black pepper and chicken stock and keep stirring til it’s all blended up. Then sprinkle (or grate) approx 1 tsp nutmeg into the soup.

Simmer til thick. If you want it even smoother then blend it in portions.

Serve with cream, sour cream (or the way I like it- with loads of grated cheese on top!)

Then add crusty bread and eat!