Pumpkin and chive soup
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 1kg butternut pumpkin, peeled, chopped
- 500g sebago potatoes, peeled, chopped
- 1 litre chicken stock
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add pumpkin and potato. Cook, stirring, for 5 minutes.
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
Blend, in batches, until smooth. Return to pan over low heat. Add sour cream and chives. Cook, stirring, for 2 minutes or until heated through. Serve.
You could replace chicken stock with beef, vegetable or salt-reduced stock.
Serve soups topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon. Serve soups with crusty bread, bread rolls or pappadums.
To blend soups, use a stick blender, jug blender or food processor.
Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.
This recipe found at: www.taste.com.au/recipes/22900/pumpkin+and+chive+soup