Feeds
4
Prep
10 mins
Cook
35 mins
Ingredients
-
1 kg pumpkin
-
2 onions, chopped
-
2 cloves garlic, chopped
-
2 tablespoons cooking oil
-
1 litre chicken or vegetable stock (you can make this using water and 2 stock cubes)
-
300 ml milk or coconut milk
-
½ teaspoon salt
-
1 teaspoon pepper
Extras
Give this soup some zing:
-
2 tablespoons fresh ginger, grated
-
½-1 teaspoon chilli powder
To serve
Crusty bread
Let’s get cooking
Step 1
Peel pumpkin (take your time because the skin can be very tough, and you don’t want the peeler or knife to slip). Cut into chunks.
Step 2
Peel the onions and garlic and chop as finely as you can.
Step 3
Heat the oil in a large saucepan. Add the onion and garlic and stir constantly until begins to become transparent.
Step 4
Add the pumpkin, salt, pepper and the stock to the saucepan. Put the lid on and bring to the boil.
Step 5
When it is boiling, reduce the heat to the lowest setting. Cook for about 30 minutes until the pumpkin is very soft.
Step 6
Take the saucepan off the heat.
Step 7
Blend the soup until it is smooth. If you don’t have a blender, you can pour the soup mixture through a strainer, and press the vegetables through.
Step 8
Put the soup back into the saucepan and add the milk. Bring back to the boil and cook for another five minutes stirring constantly.
Delicious served with crusty bread.
