30
May
Matt's Best Ever Pumpkin Soup
Ingredients
- 2 tablespoons olive oil plus extra to serve
- 1 onion roughly chopped
- 2 garlic cloves roughly chopped
- 600 g pumpkin peeled, chopped
- 1 potato chopped
- 2 carrots chopped
- 1 leek chopped, white part only
- 1/2 teaspoon ground nutmeg
- 3 cups chicken stock 750ml
- 1/2 cup pure cream 125ml, thin
- 1 tablespoon pumpkin seeds toasted, pepitas
- dried cranberries to serve
- Finely chopped flat-leaf parsley leaves to serve
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
- In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
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