This classic pumpkin soup makes an easy entree or a tasty office lunch.
75 g butter chopped
1 large onion chopped
2 cloves garlic crushed
1 kg butternut pumpkin peeled, chopped
2 carrots peeled, chopped
1 litre chicken stock
¾ cup single cream plus extra to serve
50 g baby spinach leaves
- Melt butter in a large stockpot over a medium heat. Add onion and garlic. Cook, stirring, until onion is soft. Add pumpkin and carrots. Season with salt and pepper. Cook, stirring, for 3 minutes.
- Add stock. Bring to boil. Simmer, uncovered, for about 20 to 25 minutes, or until pumpkin and carrot are tender. Cool slightly.
- Blend soup in batches until smooth. Pour into a clean saucepan. Add cream. Stir over a medium heat until hot.
- To serve, divide spinach among serving bowls. Ladle soup over. Drizzle with extra cream. Season with pepper.