A tasty classic, our Butternut Pumpkin Soup is full of delicious flavours, with cumin, lemon zest, garlic and chicken stock. Freeze leftovers for healthy ready-made meals when pushed for time.
Serves: Six
Time: 45 minutes
Ingredients
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- 2 tablespoons butter
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- 2 fresh medium onions, roughly chopped
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- 3 cloves garlic, crushed
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- 2 tsp ground cumin
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- 1.2kg butternut pumpkin
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- 1 litre chicken or vegie stock
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- 1 tablespoon lemon zest, plus extra
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- 1/3 cup cream
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- 1/2 lemon, juiced
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- salt and pepper, to taste
Method
Melt the butter in a large pot over medium heat. Add onion and garlic, sauté, stirring often, until onions are very soft but not caramelised. Add cumin and cook for one minute. Add butternut pumpkin, chicken or vegie broth and the tablespoon of lemon zest; simmer for 30 minutes. Remove from heat and cool. Puree cooled soup in a blender. Return to pot. Stir in cream and reheat. Add the lemon juice, and salt and pepper to taste. Ladle soup into bowls. Top each serving with a pinch of the remaining zest.
