Pumpkin Soup

With the weather turning slightly cooler,  Winter will be here before you know it.  In my house,  Winter means comfort food and soup falls into that category.  There's nothing like a big bowl of homemade soup and some crusty bread to fill an empty tummy and warm the soul.  Pumpkin will be coming into season shortly and prices will get cheaper.  Here's my pumpkin soup recipe for you to enjoy -


I smallish butternut or jap pumpkin
1 to 1 1/2 litres of boiling water
1 medium onion finely diced ( dried onion flakes can be used )
1 - 2 tablespoons of chicken stock powder
1 tablespoon of chives  fresh or dried
Pepper to taste

Scoop out the pumpkin seeds and cut off the skin. Cut into large chunks
Add the pumpkin to a large saucepan and pour in boiling water until the pumpkin is almost covered.
Add the diced onion.
Cover the saucepan and simmer for about 20 minutes or until the pumpkin is soft.
Add the chives.  Stir in well.
Using a stick blender,  blend the soup until smooth.
Add the chicken stock powder one tablespoon at a time and stir in well.

Serve with a dash of sour cream and chives.

Serves 4 - 6

NOTES -

*  This soup freezes well.

*  Butternut pumpkin can be bland in flavour.  If you use this pumpkin,  more stock powder may be needed.

*  This soup can be cooked in a vegetable steamer in the microwave.