A creamy butternut pumpkin soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.
1kg butternut pumpkin, cubed
2 onions, chopped
1 tablespoon butter
4 cups (1 litre) vegetable stock
1/2 cup (250ml) thickened cream
salt and pepper to taste
dash ground nutmeg
dash ground cloves
dash ground cinnamon
Preparation:15min › Cook:35min › Ready in:50min
In a large microwave safe dish combine pumpkin, onions and butter. Cover and microwave on high for 4 minutes.
Peel pumpkin. Stir in stock and cook on high for another 20 to 25 minutes or until pumpkin is tender.
Puree pumpkin, onions and stock in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavour with nutmeg, cloves and cinnamon to taste.