Ingredients:
- 2 cups (500ml) Vegetable Stock
- 750 gms Butternut Pumpkin (Squash), cut into 1.5cm cubes
- 2 onions, chopped
- 2 cloves garlic, halved
- 1/4 teaspoon ground nutmeg
- 50 ml sour cream
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Method:
- Put the stock and 2 cups (500ml) of water into a large heavy based pan and bring to boil over high heat
- Add the pumpkin, onion and garlic to the stock and return to the boil. Reduce the heat slightly and cook for 15 minutes, or cook until the pumpkin is soft.
- Drain the vegetables through a colander, reserving the liquid. Puree the pumpkin mixture in a blender until smooth (you may need to add some of the reserved liquid).
- Return the pumpkin puree to the pan and stir through enough of the reserved liquid for it to reach the consistency. Season to taste with nutmeg, salt and cracked black pepper.
- Divide the soup among four warm soup bowls and pour some sour cream into each bowl to create a swirl pattern on the top. Serve with warm crusty bread.
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