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
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
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!