Pumpkin Soup

1. 1

   Cut pumpkin into medium- sized chunks. Microwave on high power for 5-7 minutes or roast in the oven at 180u00b0C (355u00b0F) for 30 minutes until soft. Remove the pumpkin skin and dice into small pieces.

2. 2

   Heat butter in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes until golden. Add pumpkin, water, cream, salt, simmer for 30 minutes until pumpkin is soft.

3. 3

   Mash the soup with a potato masher, adding a little more water if you like a thinner consistency. Add toasted pine nuts and black pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.