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Pumpkin or Carrot Soup
From BBSWiki
Ingredients
- 1 brown onion, chopped
- 2 tablespoons butter
- 1.5lbs/750g pumpkin (butternut, Queensland blue, Japanese), cut into chunks OR 1.5lbs/750g carrots, sliced thickly
- 2.2 pints/1 litre chicken stock (made from powder or concentrate is fine)
- 1/3 - 1/2 cup cream (optional)
Method
In a large soup pot, sautee the onion in butter until the onion is soft.
Put the pumpkin/carrot in the pot and add the chicken stock. Simmer on a low heat until the vegetables are very soft.
Remove from heat, and puree in batches in a food processor or blender. Return to heat and stir in the cream, if you're adding cream.
Serve with fresh cracked black pepper and chopped chives.
