Classic Pumpkin Soup

Pumpkin soup has been a classic forever. Satisfying and warming especially on a cold winters night, this soup has a perfect consistency and a sweet and peppery taste.

what you’ll need

~ 1kg pumpkin peeled and chopped

500gm potato, peeled and chopped

1 large onion peeled and chopped

1 tablespoon butter

1/4 teaspoon keens curry powder

Chicken stock powder

125ml thickened cream

Pepper

Chives to garnish (optional)

Method

In a large saucepan, melt the butter and add the onion, potato and curry powder, cook, stirring for  2 to 3 minutes.

Add the pumpkin then add enough water just to cover the vegetables. Measure how many cups of water you put in because that is how much chicken stock powder you will need. For example, if it takes 6 cups of water to cover the vegetables you will need to add 6 heaped teaspoons of chicken stock powder.

Simmer, uncovered for 20 to 30 minutes until vegetables are very tender. Cool slightly before blending with a stick blender or in a food processor  until smooth.

Add the cream and plenty of black pepper. Taste and adjust seasoning if necessary (you may need more chicken stock powder, it depends on the tastiness of your pumpkin).

Garnish with chives and serve with plenty of  fresh crusty bread.

 Tips:

 * Chop vegetables into approx. 3cm dice, that way they will cook through in the 20 minute cooking time.

* Soup, without the cream can be frozen.  Thaw to room temperature the reheat in an uncovered saucepan. You may need to simmer it for  5 to 10 minutes to thicken again as soup will water down a bit after freezing.