Butternut Pumpkin Soup

Soup weather is almost here (although if you’re me, every weather is soup weather – even in summer!) and pumpkin is one of the easiest to get the family to eat.

Butternut pumpkin can be a bit on the delicate side of flavoured, so do feel free to bump it up with some rich stock, or by roasting it before pureeing.

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Butternut Pumpkin Soup

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Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

• 1 large organic onion peeled and diced
• 2 cloves garlic peeled and minced
• 1 large organic butternut pumpkin peeled and seeds removed. Cut into chunks.
• 2 large organic potatoes peeled and quartered
• 1 litre organic stock
• 1 cup organic cream
• organic sea slat and cracked black pepper
• assorted toppings parmesan and chilli flakes are good! and sliced spring onion

Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients 1 large organic onion peeled and diced 2 cloves garlic peeled and minced 1 large organic butternut pumpkin peeled and seeds removed. Cut into chunks. 2 large organic potatoes peeled and quartered 1 litre organic stock 1 cup organic cream organic sea slat and cracked black pepper assorted toppings parmesan and chilli flakes are good! and sliced spring onion

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. In a large heavy-based pot, saute the onion over medium heat in a little oil until browned.
2. Add the garlic and saute 1 minute.
3. Add the chopped pumpkin and potato, and the stock. Bring to a boil.
4. Turn the heat down to a simmer and leave to cook until pumpkin and potato are soft.
5. Blend with a stick blender until smooth.
6. Add the cream and taste for seasoning. Serve with your favourite toppings and some crusty bread.