Pumpkin soup

 

Ingredients

• 2 tbs extra virgin olive oil
• 1 onion, chopped
• 2kg pumpkin, peeled, chopped
• 4 cups (1L) chicken stock
• Pure (thin) cream and chopped fresh chives, to serve

dIrections

• Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add pumpkin. Cook, stirring for 3 minutes or until starting to brown slightly.
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  Add stock. Season with salt flakes and freshly ground black pepper. Bring to the boil. Reduce heat to low. Cover and simmer for 20-25 minutes until pumpkin is tender.
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  Remove from heat. Using a stick blender, carefully blend soup until very smooth. Serve drizzled with cream and sprinkled with chives.