Easy Pumpkin Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
1-2 tsp butter
1 onion, chopped
1 sprig rosemary, finely chopped (reserve some for garnishing)
1 small pumpkin, roughly chopped (reserve the seeds for toasting and garnishing)
500ml chicken/vegetable stock
300ml milk
1-2 tbsp crème fraîche
salt and pepper
Method:
1. In a big saucepan over medium heat, put in the butter, onion and rosemary. Cook for about 4-5 minutes or until the onion are soft and turn translucent and not coloured. Add the pumpkin, mix to coat with the rest of the ingredients and cook for about 2-3 minutes.
2. Pour in the chicken stock and bring to the boil. Turn the heat to medium low and simmer for about 20-25 minutes or until the pumpkin are soft. About 10 minutes into the cooking time, add the milk. Season with salt and pepper.
3. Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water or milk. Stir in crème fraîche before serving. Garnish with some chopped rosemary and toasted pumpkin seeds.
