The BEST EVER Pumpkin Soup

As Mercester asked for more recipes, here’s a simple and yummy one.

I know I am known to have tickets on myself but this really is the best ever pumpkin soup. And it is not just me who says so.

Look it is on the packet.

OK, it says Best Pumpkin Soup, but what’s the difference between best and best ever? I do so like hyperbole.

Best of all, this recipe is quick and easy. Very few steps.

Ingredients and Utensils

1.5 kilo chopped pumpkin. (I admit this is the hardest part – chopping pumpkin and cutting off the peel. Love how the packet says “peeled pumpkin”. Have you ever peeled a pumpkin? To be honest, I don’t weigh my pumpkin, just pick a big bit and chop it. I don’t use butternut as the flavour and colour is too wussy. Love the Jap one.)

1 roughly chopped onion. (The packet says finely chopped, but why bother when you’re going to blend?!)

1 litre of Campbell’s Real Vegetable Stock. This is the key ingredient. It gives the soup depth of flavour. You cannot just use water or stock cubes. OK!

1/2 cup cream.

some nutmeg – however much or little you like. Actually recipe calls for 1/4 teaspoon but I just sprinkle or grate.

some pepper to taste.

a saucepan and a stick blender.

Method
1. Put pumpkin, onion and stock in saucepan. Bring to boil, reduce to simmer, cover saucepan and simmer for 20 minutes.
2. Use stick blender to purée in the saucepan. I cover with a tea towel so I don’t get pumpkin everywhere.
3. Add cream, nutmeg and pepper. Generally doesn’t need it but if it does heat it again over low heat.

Simple, quick and yummy.

The observant among you may notice the packet calls for sour cream to serve. Well, I bunk that step. Enough fat in the soup with cream. I don’t not add the sour cream for health, I just prefer it my way.

Some say soup is not a dinner, but I say tough, it does me and if you’re still hungry make yourself a sandwich kids, or cook dinner next time for all of us.