An easy, rich, & creamy soup. A lovely way to heat yourself up after a day out in the cold. Best served with a slice of warm crusty bread!
- 1.6 kg pumpkin
- 1 onion
- 2 garlic cloves
- 750 ml vegetable stock
- 250 ml water
- 185 ml cream
Cut off the pumpkin skin and scrape out the seeds ( save these – season and roast them in the oven for a tasty snack or soup topping!)
Chop the pumpkin in to roughly 3cm slices
Slice the onion and peel the garlic
Place the onion, pumpkin, garlic, stock and water in a pot (The liquid will not cover all of the pot contents, but don't worry)
Bring to the boil and then reduce the heat and let simmer rapidly until pumpkin is tender
Remove from the heat and allow to cool slightly. Blend with either a liquidiser or stick blender until smooth
Stir through the cream
Season with salt & pepper to taste – enjoy!