LIFESTYLE 2018
WINTER WARMER RECIPE
During winter, there’s nothing like cooking up a big batch of your favourite soup. This creamy pumpkin soup is ridiculously easy to make and is so delicious! Match it with your favourite wine and don’t forget to grab the crusty bread for dunking. Ingredients 1.5kg pumpkin (any type), unpeeled weight 1 onion, sliced 2 garlic cloves, peeled whole 3 cups (750ml) vegetable or chicken broth, low sodium 1 cup (250ml) water Salt and pepper 1/2 cup (125ml) cream or 3/4 cup (185ml) milk (any type) Parsley to garnish
Breville the Control Grip Stick Blender 11,000 pts | BSB310WHT
Instructions Cut the pumpkin into 3cm slices. Cut the skin off and scrape seeds out. Cut into chunks. Place the pumpkin, onion, garlic, broth and water in a pot - liquid won’t cover all the pumpkin. Bring to a boil uncovered, then reduce the heat and let simmer rapidly until pumpkin is tender. Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender. Season to taste with salt and pepper. Stir through the cream (never boil the soup after the cream is added as the cream will split). Serve soup into bowls, drizzle over a bit of cream and sprinkle with additional pepper or parsley if desired. Serves 4-6 people!
Enjoy!
Maxwell & Williams Soup Mugs 8,300 pts | BI0249
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