- Cooking Time: 45
- Servings: 5
- Preparation Time: 15
- 800g pumpkin, peeled and cubed (my preference is actually for half butternut and half Kent)
- 1 large brown onion, roughly diced
- 2-4 garlic cloves, crushed
- 1/2 tsp ground cumin
- 1 tsp sweet paprika
- 1 knob unsalted butter
- 1L stock (chicken or vegetable)
- Salt & pepper to taste
- Cream & fresh chives, to serve
- 1. Put a large pot onto a medium heat, then add the butter and allow it to brown. Add the onion and garlic and cook till the onion is translucent, then add the pumpkin and stir to combine.
- 2. Saute till the pumpkin begins to soften, then add the cumin and paprika and continue to cook for another minute or two. Pour in the stock, bring the pot to a boil, then reduce it to a simmer and cook till the pumpkin is completely soft and begins to disintegrate.
- 3. Allow the soup to cool, then blitz with a blender/immersion blender till completely smooth. Bring the mixture back to a simmer and cook till the mixture thickens up slightly.
- 4. Plate up while hot, and serve with a dollop of cream and some freshly snipped chives, and with a nice crusty roll on the side.
The supermarkets here in Australia have started stocking these horrendous vacuum-sealed soup packages, calling them 'gourmet' and 'artisan' and using these labels as an excuse to charge ridiculous amounts of money for them. Something like a classic pumpkin soup is actually extremely simple to make, and can even be stored in ziplock bags in the freezer so that if you can cook up a decent-sized batch, you can freeze individual portions for a fast meal later on down the track!