Pumpkin soup is one of the most popular recipes. It’s especially delicious to warm up the chilly winter nights. Here’s how to make this hearty and tasty soup.
Heat 1 tablespoon of olive oil in a large saucepan over a medium-high heat. Add 1 chopped large brown onion and 2 crushed garlic cloves. Cook, stirring, for 3 minutes or until the onion softens.
Add 1 kilogram of butternut pumpkin, seeded, peeled and chopped and 500 grams peeled chopped Sebago potatoes and cook, stirring, for 5 minutes or until the vegetables are slightly tender.
Add 1 litre of chicken stock or you could use beef, vegetable or salt-reduced chicken stock if you would prefer and bring to the boil, covered.
Reduce heat to medium-low and simmer for 15-20 minutes or until the potato is tender. Test if the potato is ready with a small sharp knife or a metal skewer. Remove from heat and set aside for 5 minutes to cool slightly.
Place half of the pumpkin mixture into the jug of a blender and blend until smooth. Repeat with remaining pumpkin mixture. Return blended mixture to the pan.
Add a third cup sour cream and 2 tablespoons of finely chopped chives to the soup and stir over low heat until heated through and well combined. Taste and season with salt and pepper.
Ladle among serving bowls to serve with crusty bread.
Think about adding flavour to your finished soup by topping it with fresh herbs like parsley or coriander, chilli flakes, pure cream or sour cream, croutons or crispy chopped bacon.