Creamy Pumpkin Soup

Serves 4

30g butter
1 onion, chopped
2 garlic cloves, chopped
450g pumpkin, chopped
750ml chicken broth
1 tsp ginger, grated
1/2 tsp salt
80ml whipping cream
More salt as needed
Pepper

Bouquet garni:
1 bay leaf
1/2 tsp thyme
1 cinnamon stick

For garnish:
Whipping cream
Parsley
Bacon, chopped

1. In a pot, melt the butter over medium heat. Add chopped onion and garlic. Sauté until onion is soft.

2. Add pumpkin, chicken broth, grated ginger, salt and bouquet garni. Bring to a boil, reduce heat to low and simmer for 20 minutes, covered.

3. Remove bouquet garni and purée soup. Bring to a boil, reduce heat to low and simmer for 20 minutes, uncovered.

4. Turn off the heat and stir in the whipping cream. Season the soup with pepper and salt to taste.

5. Pour into bowl and garnish with whipped cream, parsley and bacon.

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