Classic Butternut Pumpkin Soup
30 minutes
Butternut pumpkins are super value for money and so easy to turn into a delicious creamy soup. You can also use other pumpkins like Jarrahdale or Kent.
14 people made this
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, diced
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 6 cups chicken stock
- 1 butternut pumpkin, peeled and cubed
- salt and pepper, to taste
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Heat the oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.
- Stir in the curry powder and cumin and stir 1 minute more.
- Add stock, pumpkin and salt and pepper. Bring to a boil and reduce to a simmer. Partially cover the saucepan and simmer 10 minutes until the pumpkin is just tender.
- Working in batches if necessary, puree the soup in a blender (or do it directly in the saucepan with an immersion blender. Reheat before serving!
