Pumpkin Soup
My friend asked me recently if I would make her daughter some pumpkin soup. I said yes, even though I myself have never made pumpkin soup.
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.
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.
Recipe
Recipe adapted from www.juliegoodwin.com.au
Serves 4-6
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
Serves 4-6
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.
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.
Enjoy!
