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