Ingredients

2 tablespoons cooking oil

1 brown onion, diced

2 cloves garlic, crushed

400g butternut pumpkin, peeled and dices

4cups/1 liter chicken stock

Preparation

  1. Heat oil in saucepan, add onion and garlic and sauté 5 minutes.
  2. Add pumpkin and toss to coat with the onion mixture. Add the stock and bring mixture to a boil.
  3. Reduce heat to simmer for 20 minutes with the lid on, until the pumpkin is cooked.
  4. Allow mixture to cool and transfer in batches to blender jug.
  5. Select the 5/puree speed, blend until smooth.
  6. Return pureed soup to saucepan to heat through, adjust seasoning before serving.