Pumpkin Soup

I have been making my much requested pumpkin soup for about 20 years now and I always follow the same recipe. I have tried different variations of this popular soup but always come back to my original recipe. If you are slimming or on an eating program then just leave out the cream. I often do and serve the cream on the side so people can add this to their own taste. Always use butternut pumpkin as it tastes so much better than other varieties.

INGREDIENTS:

1 kg butternut pumpkin (squash)
1 large brown onion
1 carrot
2 - 3 teaspoons chicken stock powder (can use 2 cubes)
5 cups water
sea salt and black pepper to taste
tablespoon fresh chopped parsley (can use dried)
1 tablespoon butter
1/4 carton of whipping or thickened cream

PREPARATION:

Chop onion roughly. Peel and cube pumpkin and peel and slice carrot.Melt butter in large stockpot. Add the onion to this and saute on low heat until just transparent. Mix in the stock powder and a little water to combine. Add the other ingredients and pour over the rest of the water and turn heat up on high until the soup begins to boil. When boiling, turn heat down so it is just gently bubbling. Place lid on pot and cook for approx 20 minutes or until vegetables are very soft and break away when touched with a spoon or fork. Remove from heat and let cool slightly. Using an electric hand blender, such as a bamix, blend all together until thick and smooth. Add your cream just before you are going to serve or else serve it on the side. If you do not own a hand blender, then a benchtop blender will do. Just make sure you allow soup to cool quite a bit more if you use a benchtop blender. Serve as your entree with some lovely crusty bread.