Pumpkin Soup
American · Soup · 50 min · 6 servings
Ingredients
- 1 kg pumpkin
- 1 onion
- 2 garlic cloves
- 1 litre vegetable stock
- 150 ml cream
- 1 tsp ginger
- A pinch of nutmeg
- Olive oil, salt
Instructions
- Cut the pumpkin into chunks and roast at 200°C for 25 minutes — roasting rather than boiling concentrates the flavour.
- Soften the onion and garlic.
- Add the pumpkin and stock and simmer 10 minutes.
- Blend smooth.
- Stir in the cream, ginger and nutmeg and warm through.
- Serve with toasted seeds and olive oil.
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