Spiced Pumpkin Soup

Serves: 4

40 mins

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Ingredients

Pumpkin (Peeled & Chopped)
White Onion (Finely Chopped)
Chicken or Vegetable Stock
Single Cream
Salt
Black Pepper
Butter
Chives (For Garnish)

Steps

It's not winter until pumpkin soup is involved. Keep warm with this quick, simple winter favorite!
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** Note: You can choose alternative products for each ingredient.
Fry off your pumpkin and onions with the butter until golden brown. You want it to caramelize as this will enhance the flavors of the soup.
Add water and ensure that it just covers the pumpkin. Boil on high until the water evaporates or until the pumpkin is very soft. If you run out of water just add a splash and stick the lid on so it steams.
In a separate deep pan warm up your chicken stock so it comes up to temperature.
Add your chicken stock to the pumpkin and pulse until smooth. Add the stock in batches so you can monitor the consistency. If it’s too thick add more stock or water!
Season generously with freshly crushed black pepper, add a pinch of cinnamon, and stir.
Towards the end and whilst the soup is still hot add a splash of cream (for a vegan option use coconut milk or coconut yoghurt –they are brilliant alternatives). Garnish with freshly chopped chives! You could always skip the cream if you are watching your calorie intake, but it’s so worth it.