Pumpkin Soup

{image and recipe by SunBeam}

Recipe

3kg pumpkin
2 tablespoon olive oil
40g butter
2 large onions, chopped
2 litres chicken stock
Sea salt & freshly ground black pepper
2/3 cup cream or sour cream to serve (optional)

Method

1. Remove skin and seeds from pumpkin and cut into even sized chunks.

2. Heat oil and butter in a large saucepan over medium high heat.  Add onions and cook 1-2 or until onions have softened.  Add pumpkin and cook for a further 3-4 minutes, stirring occasionally. Add the stock and bring to the boil.  Reduce heat to medium low and cook, covered for 30 minutes. Remove from heat; cool slightly.

3. Using the blender, process until smooth.

4. Reheat until soup is hot.  Serve with cream and extra ground black pepper if desired.