I found three versions I wanted to try, two had spices added to them, and this one was a basic one. I myself loved the ones with spice added to them, but my friends daughter loved this version for it's pure pumpkin soup flavour.
So I post this for those that love a simple pumpkin soup. It is lovely, sweet and the flavour of pumpkin shines. The pumpkin is baked to give it a richer flavour. And the key to this soup is blitz it well, you want it to creamy and smooth.
20g butter, melted
1kg butternut pumpkin, peeled, seeded and cut into 4cm cubes
2 carrots, peeled and cut into 4cm lengths
800ml chicken or vegetable stock
Salt and white pepper, to taste
1/3 cup cream
Preheat oven to 200C/180C fan forced.
Line a baking tray with baking paper.
Toss the pumpkin and carrot in the butter on your baking tray, and bake for 45-60 minutes or until golden and soft.
Place the pumpkin in a large saucepan. Add the stock, season with a little salt and pepper, bring to the boil, simmer 5 minutes. Turn off the heat.
With a hand held blender, blitz the soup until smooth.
Add the cream, season with a little more salt and pepper, if needed.
Serve with crusty bread.
Pin it: www.pinterest.com.au/pin/399413060710749854