Butternut Pumpkin Soup

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Butternut Pumpkin Soup

This is a fabulous dish when you want something simple to finish off the day.

It’s also great to serve at lunch time with a hot bread roll and a crispy green salad.

Preparation Time: 15 minutes
Cooking Time: Approx 30 minutes
Freezing: Yes

Serves: 4

½ Butternut Pumpkin – peeled and chopped into cubes of approx 3 cm.

1 large Brown Onion – finely chopped

Fresh Ginger - piece approx 3 cm, grated

2-3 large cloves Garlic – chopped or pressed

1 litre Chicken Stock

½ teaspoon Cumin

½ teaspoon Tumeric

Large Pinch Murray River or Maldon Sea Salt (optional, but helps bring out the flavours)
¼ Bunch fresh Coriander

Olive Oil
Butter

Instructions

Brown onion in a mixture of olive oil and butter. Add all other ingredients (except coriander) and cook slowly until pumpkin is very soft.

Allow soup to cool, then blend soup until smooth and creamy.

Serve warm, topped with a generous amount of chopped fresh coriander, and a dollop of fresh or sour cream, or natural yoghurt if desired.