Pumpkin Soup
By Michelle Foster
Ingredients
2 tablespoons olive oil
2 medium brown onions, peeled & chopped into quarters
3 cloves of garlic, peeled & roughly squashed
1.5-2kg of Kent or Butternut pumpkin, peeled, de-seeded & cut into chunks
1 litre of chicken stock (reduced salt)
500ml of water
few sprigs of thyme (remove sprigs from stem)
1 tablespoon of honey
freshly grated nutmeg
100ml of sour light cream
bunch of chives
Method
- Heat the olive oil up in a stockpot over a medium- high heat, then add the onions & garlic and lightly brown.
- Add the pumpkin and thyme & cook uncovered for 5-8minutes until the pumpkin gets a bit of a nutty colour and smell to it
- Add the stock & water bring to the boil then cover and simmer for 15-20mins until the pumpkin is soft
- Puree or blend until smooth then return to the heat then add honey and freshly grated nutmeg, season with salt & pepper.
- Pour the soup into your Calibrated Bowl up to the blue line and garnish with a dollop of sour cream and chopped chives
