I can’t remember the last time i had pumpkin soup so when our friend gave us some, I knew I had to make some for ourselves and freeze some too. It was unbelievably easy to make so why not make a pot for tonight?
(Adapted from Taste.com.au)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon nutmeg (McCormick)
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1L chicken or vegetable stock (or 2 chicken cubes)
- 1/4 cup all purpose cream
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
Freeze some so you can have this hearty soup anytime! Great for babies too. 🙂