Warm and Hearty Pumpkin Soup

This creamy and thick pumpkin soup is truly sensational for the colder weather that is creeping around the corner. It is sensational because, my brother who detests soups, that is ALL soups and usually struggles to get through half a bowl of soup, willingly put himself a second bowl and could not stop complementing how good this simple and quick pumpkin soup is.

Not only is this soup economical and healthy, but I swear that if you are efficient in the kitchen it should take no longer than half an hour to prepare and then you just let the stove work its magic and return after an hour to find a meal seconds away from being ready. Life is getting so busy for everyone these days, that once in a while we are all in need of a meal that is quick and easy to make and this delicious pumpkin soup definitely ticks all the boxes.

Pumpkin Soup

3 brown onions

5 cloves of garlic

1 butternut pumpkin (approximately 1.5kg)

2 carrots

30g of butter

½ cup of white wine

7 cups of chicken stock (boiling hot)

¼ cup of thickened cooking cream

Salt and pepper to taste

Finely chop the onions and garlic. Peel the carrots and pumpkin and roughly chop. To a large saucepan, over medium-high heat add the butter. Once the butter is hot add the onion and sauté for 5 minutes. Add the garlic and sauté for another 5 minutes or until golden brown. Add the carrots, pumpkin and sauté for another 5 minutes. Add the white wine and allow vegetables to absorb the white wine for a couple of minutes (2-3 minutes). Add the chicken stock and boil for approximately 1 hour, over low heat, or until the carrots, pumpkin and potato are soft.

Using a bar-mix/ blender process until smooth. Add the cream and season to taste.

Enjoy with a nice rustic ciabatta or country loaf!