Cream of Pumpkin Soup

  • 25g butter
  • 1 large onion, peeled & sliced
  • 1.5kg pumpkin, peeled, deseeded & coarsely chopped
  • 2lt vegetable stock
  • Seasoning
  • Croutons, to serve (optional)
  1. Using a large saucepan, heat half the butter and sweat the onion and pumpkin until the onion is translucent.
  2. Add the stock and season. Bring to the boil and simmer on a low heat for 30 minutes or until the pumpkin is soft.
  3. Using a slotted spoon, remove the onion and pumpkin and put them through a sieve or food processor. Add just enough of the stock to give the soup your desired consistency. Taste and adjust the seasoning.
  4. Just before serving, stir in the remaining butter and sprinkle with crispy croutons, if desired.