Photo by Mel
1 large onion, chopped
1 whole pumpkin, chopped
2 large potatoes, chopped
6 cups of chicken stock
1/2 cup of cream
Melt the butter in a soup pot, add onion and cook until soft. Add pumpkin and potato; cook a further 5 minutes, stirring occasionally.
Add the stock, bring to the boil and let simmer for approx 25 minutes. Stir pot occasionally.
Once cooked, let cool before blending in batches. Sieve the blended mixture through a metal sieve/strainer in to a clean dish. Can re-do sieving if you like as this makes for a velvet-smooth texture.
Can freeze or refrigerate at this stage.
Just before serving, add the cream and stir over the stove top until it is hot. Add a dollop of sour cream, some chives, salt and pepper to taste.
I like to serve this with parmesan cheesy toast:
Mix parmesan and butter together, spread on crusty bread and grill.
Recipe Submitted by Mel