Pumpkin Soup

Ingredients

Pumpkin ½ of a medium size

(or about 4 cups when cleaned

and cut into 3 cm pieces)

Onion 1 medium size

Potato 1 medium size

Garlic 4 cloves

Nuts 2 tbsp (any sort of nuts)

Method

Peel and cut the onion, potato and garlic into 1 cm square pieces.  In a large saucepan place the olive oil, onion, potato, garlic and pumpkin on a high heat and stir for a few minutes to distribute the flavour.  Add water or vegetable stock and season.  (Don’t completely cover the vegetables; otherwise there will be too much liquid.)  Simmer for about 30 minutes.  Use a food processor, blender or potato masher to puree the mixture.  If the soup is too runny, boil it further to reduce.  Add the cream, season and bring to the boil again.  Garnish with fresh herbs and the nuts.

For variation you can add cheese, honey, ginger or passionfruit.  Remember, the soup has to be nice and creamy but not too runny.  You can use the same recipe for carrot soup or any other left over vegetable soup.

More Ingredients

Cream ½ cup optional

(or you can use milk)

Olive oil 1 tbsp