Ingredients
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2 tablespoon olive oil
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1 1/2 kg butternut pumpkin, peeled, deseeded and chopped
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4 cups vegetable or chicken stock
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1/4 cup thin cream
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2 tablespoon flaked almonds, toasted, to serve
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1 onion, chopped
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2 granny smith apples, peeled, cored and chopped
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Pinch ground ginger
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Pinch ground cinnamon
Method
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1Heat the oil in a large saucepan and add the onion. Cook over medium heat for 5 mins until soft and lightly golden.
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2Add pumpkin, apple, spices and stock. Bring to the boil, reduce the heat slightly and cook soup, covered, for about 25 mins until the pumpkin is very soft.
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3Cool slightly, then process with a hand blender or in batches in a food processor until smooth. Return to the pan to reheat. Serve soup drizzled with cream and topped with almonds.
Source: taste.com.au
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