Cream of Pumpkin Soup

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Cream of Pumpkin Soup Serves 4 people Ingredients: 750 grams Pumpkin -peeled and de-seeded (I use Jap - but you can use anything) 1 medium brown onion, chopped 1 teaspoon...

Serves 4 people

Ingredients:

750 grams Pumpkin -peeled and de-seeded (I use Jap – but you can use anything)
1 medium brown onion, chopped
1 teaspoon salt
2 cups milk (skim if your on a diet)
2 teaspoons sugar
Pinch of Nutmeg
1 tablespoon Sour Cream
Parsley
Croutons

Cut the pumpkin into pieces. Place in a saucepan with the onion and salt. Pour in just enough water to cover and cook gently with the lid on until pumpkin is tender (about 20 minutes). Pour the contents of the saucepan into a blender (or use a blender stick) to puree together with the milk. Return to the saucepan, add the sugar and the nutmeg. Cover and cook gently for about 5 minutes. Serve with a dollop of sour cream, parsley and croutons. Delicious on a cold winters night!

For a bit of a kick – add a tablespoon of red curry paste to the mix!

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