Pumpkin Cream Soup

Introduction

Fall and winter are the perfect seasons for a heart warming pumpkin soup. Let us show you how easy it is to slice and dice the pumpkin and to turn it into a delicious cream soup. You can also add ginger to heighten the taste and to spice things up a bit.

Ingredients

• 2 tablespoons olive oil, plus extra to serve
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 600g peeled, chopped pumpkin
• 1 potato
• 2 carrots
• 1 leek (white part only)
• 1/2 teaspoon ground nutmeg
• 3 cups (750ml) chicken stock
• 1/2 cup (125ml) pure cream
• 1 tablespoon pumpkin seeds 

Preparation

• Heat oil in a large saucepan over medium heat
• Add onion and cook for 2-3 minutes until soft
• Add garlic, vegetables and nutmeg, then toss to coat
• Add stock and 2 cups water, then bring to the boil
• Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender
• Transfer to a blender and whiz until smooth
• Return soup to the saucepan and place over low heat
• Stir in cream, then season

Serving Suggestion

To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.