Pumpkin Soup

If you want a simple, warming and nutritious meal on a weeknight that’s easy peasy and quick to make, this is a terrific soup to make.

Ingredients (for four)

  • 1 small pumpkin – any that you have access to in your supermarket but butternut makes for a creamier soup
  • Chicken stock
  • Cream and olive oil to serve

Method

  • Cut the skin off the pumpkin and cut into small chunks
  • IF you have time, drizzle with olive oil and roast in an oven at 200C for 40 minutes as this makes the soup extra sweet
  • If not, simply pop the pumpkin into a soup pot and cover with just enough stock to cover 3/4 of the pumpkin.  If you want a thinner soup, add more to cover the pumpkin
  • Bring to the boil and simmer for 15-20 minutes until the pumpkin is tender
  • Blend until smooth and creamy
  • Add salt and pepper to taste
  • Serve with a good dollop of cream and a drizzle of olive oil and a nice crusty loaf of bread
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

3 responses to “Pumpkin Soup

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