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Butternut Pumpkin Soup

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.

stackhawkley

Ingredients
Serves: 6 

  • 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

Directions
Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. In a large microwave safe dish combine pumpkin, onions and butter. Cover and microwave on high for 4 minutes.
  2. Peel pumpkin. Stir in stock and cook on high for another 20 to 25 minutes or until pumpkin is tender.
  3. 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.

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