Best pumpkin soup

Best pumpkin soup

By
From
My Grandma's Kitchen
Serves
4-6

When our guests are all seated we bring out a tray with our best pumpkin soup to serve for entree. We eat it with crunchy baguette on the side. Our friends say it’s the best soup that they’ve ever tried!

Ingredients

Quantity Ingredient
30g butter
1 brown onion, chopped
2 garlic cloves, chopped
3 rashers free-range bacon, rind removed and diced, (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1kg pumpkin, peeled and roughly chopped
4 cups chicken stock
1/4 cup cream
salt and freshly ground black pepper
2 tablespoons snipped chives, to garnish

Method

  1. Melt the butter in a large saucepan over medium heat and cook the onion, garlic and bacon for 3–4 minutes, or until the onion is soft. Add the spices and fry gently for 1 minute. Add the pumpkin and stock. Bring to the boil and simmer, covered, for about 20 minutes, or until the pumpkin is tender.
  2. Cool slightly and puree in several batches in a food processor or blender (or you can use a hand-held stick blender in the saucepan). Return to the saucepan, stir through the cream and gently reheat. Season with salt and pepper to taste. Ladle into serving bowls and garnish with herbs.

Note

  • If you don’t have ground cumin or nutmeg in your pantry, don’t worry. This soup is still yummy without any spices!
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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