Pumpkin Soup

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.

Ingredients

• 3 medium brown onions, peeled and diced

• 4 minced garlic cloves

• 2 kg peeled and chopped pumpkin

• 2 Litres of Stock (vegetable or chicken)

• Butter & Oil for softening onions and garlic

• Pouring cream, crème fraiche or sour cream for serving

Method

1. 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.

2. Serve the hot soup in warm bowls with crusty bread –what could be more delicious or simpler?