Creamy Pumpkin Soup
25 min·Australian
Creamy Pumpkin Soup
Ingredients
Soup
- 2 tbsp olive oil, plus extra to serve
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 600g pumpkin, peeled, chopped
- 1 potato, chopped
- 2 carrots, chopped
- 1 leek (white part only), chopped
- 1/2 tsp ground nutmeg
- 3 cups (750ml) chicken stock
- 1/2 cup (125ml) pure (thin) cream
Garnish
- 1 tbsp Coles pumpkin seeds (pepitas), toasted
- Coles Dried Cranberries, to serve
- Finely chopped flat-leaf parsley leaves, to serve
Instructions
2 steps
- 1
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
25 min - 2
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
Progress
0 / 2 steps
Nutrition
Per serving (based on 6 servings)
Calories
53cal