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Soups are a staple of life, and each country has a soup that they are known for – in Spain it’s Gazpacho, Italy is famous for Minestrone, Thom Yum is Thailand’s legendry soup and if you’re in Malaysia you can enjoy a spicy Laksa, to name a few. Australians as a nation seem to love pumpkin soup – there are many versions and you can add almost anything to it but this simple four ingredient version from Matt Preston might become your new Winter favourite.
- SERVES8
- PREP10 mins
- COOK20-25 mins
INGREDIENTS
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3 medium brown onions, peeled and diced
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4 minced garlic cloves
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2 kg peeled and chopped pumpkin
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2 litres of Stock (vegetable or chicken)
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Butter & oil for softening onions and garlic
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Pouring cream, crème fraiche or sour cream for serving
METHOD
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Dice and cook 3 medium brown onions and 4 minced garlic cloves in a little olive oil and butter over low heat. When soft, add 2kg peeled and chopped chunks of pumpkin. Stir, then add the stock. Bring to a boil, then reduce heat and simmer for 20 minutes or until the pumpkin is very soft. Blend until it is the preferred level of smoothness and season to taste. Serve with a swirl of pouring cream, a dollop of sour crème, or crème fraiche. This makes enough soup for eight serves – enough for a meal for four now and then another four to have in the freezer.
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Serve the hot soup in warm bowls with crusty bread – what could be more delicious or simpler?
