Easy Pumpkin Soup
A winter favourite in Australia, pumpkin soup can use any kind of pumpkin, and is even more delicious if the vegetables are roasted first.
4 cups peeled pumpkin, cubed
2 large onions chopped roughly,
about 2 tablespoons of olive oil
4 cups chicken stock or water
sea salt & white pepper to taste
Sour cream and parsley to garnish
Sauté the pumpkin and onion gently for 5-10 minutes in a large heavy-based pot, pour in the stock and simmer, covered, for 30 minutes, or until the vegetables are soft. Puree in blender or with a stick processor, and adjust the seasonings.
Ladle into bowls and top with a dollop of sour cream and sprinkle with chopped parsley.
1/ You can use any kind of pumpkin for this. Butternut does not need peeling.
2/ For a richer flavour, try roasting the pumpkin until soft before pureeing with hot stock. You could roast carrots as well as pumpkin.
You can read more pumpkin recipes at Pumpkins and Pears