This classic, super easy pumpkin soup is creamy and has a silky texture with fine balance of sweet and savoury - perfect for a cold day or when you are feeling under the weather
2cupschicken or vegetable stock see notes for substitute
pepperto taste
saltto taste
To garnish
fresh cream
basil or coriander leaves
croutons or garlic bread
Instructions
Wash, peel and deseed the pumpkin and chop into small pieces
In a wide based wok or frying pan heat the oil and butter on a medium low heat and quickly toss in the garlic before the butter begins to burn. Fry the garlic for about a minute.
Add the sliced onions and fry till they turn pale/translucent. Remove onto a plate.
To the same pan add a little butter if required and fry the pumpkin pieces till they soften. This could take a few minutes. Then add the stock or water in which the soup cubes have been dissolved and bring to a boil.
Check seasoning and add salt and pepper to taste. When the pumpkin pieces are really tender, remove pan from heat and let it cool for a bit.
Add the fried garlic and onions and blend the mixture to a fine purée.
Serve into a soup bowl, garnish with fresh cream, freshly ground pepper, croutons and a fresh sprig of basil or coriander.
Notes
Instead of stock you can use warm water in which 2 soup cubes have been dissolved