Butternut Pumpkin Soup
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 40 g butter
- 1 large yellow onion, chopped coarsely
- 1 1⁄2 kg butternut pumpkin, chopped coarsely
- 2 large potatoes, chopped coarsely
- 1 1⁄2 liters chicken stock (6 cups)
- 1⁄4 cup cream (optional)
directions
- Melt butter in a large saucepan, cook onion, stirring, until soft.
- Stir in pumpkin and potato, cook, stirring, 5 minutes.
- Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
- Blend or process soup, in batches, until pureed.
- If desired, push through food mill or large sieve into a large clean saucepan.
- Serve topped with a dollop of sour cream and a few chives (optional).
-
If adding cream:
- Just before serving, add cream, stir over heat until soup is hot.
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RECIPE SUBMITTED BY
Terese
Australia