Ingredients
- 1kg Pumpkin, peeled, seeded & cubed.
- 20ml Olive Oil.
- Freshly Ground Sea Salt, to taste.
- Freshly ground Pepper, to taste.
- 25g Butter.
- 1 Brown Onion, peeled & sliced.
- 1 teaspoon Minced Garlic.
- 2 Bay Leaves
- 1 Litre Chicken Stock (Recipe Here).
- 2 – 3 Large Potatoes, peeled & cubed.
- 1 teaspoon Sour Cream per serving.
Method
- Heat butter and oil in large heavy-based pan. Add onions, garlic and cook over high heat for 2 – 3 minutes.
- Add stock, potato, pumpkin, bay leaves, pinch of salt and pepper, simmer, covered, over medium heat for about 20 minutes, or until potato is very tender.
- Remove bay leaves.
- Puree soup until smooth. Check seasoning.
- Add more chicken stock if necessary to give the desired consistency.
- Serve and add sour cream in centre.