Pumpkin SoupUser Submitted Recipe
TIP: Pushing the soup thru a food mill after the initial blending /processing, results in an almost velvet-smooth texture"
40 gr butter
1 large brown onion (200gr) coarsely chopped
1.5 kg pumpkin coarsely chopped
2 large potatoes (600gr) coarsely chopped
1.5 litres (6 cups) chicken stock
1/2 cup (125mls) cream
1. Melt butter in large saucepan, cook onion, stirring until soft.
Stir in pumpkin and potato, cook, stirring 5 minutes.
2. Stir in stock, bring to the boil, reduce heat, simmer uncovered about 20 minutes, or until pumpkin is soft, stirring occasionally
3. Blend or process soup in batches, until pureed. Push thru mill or large sieve into large clean saucepan.
4. Just before serving add cream. Stir over heat until soup is hot. Serve topped with a dallop of sour cream and a few chives if desired.