Quick Pumpkin Soup
1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, crushed
1 teaspoon honey
1.5kg butternut pumpkin, peeled, chopped
2 cups chicken stock (see tip)
1/2 teaspoon ground nutmeg
1/2 cup coconut cream
toasted damper, to serve
1. Combine oil, onion, garlic and honey in a large microwave-safe bowl. Cook, uncovered, for 2 to 3 minutes on HIGH (100%) power or until soft.
2. Add pumpkin and stock. Cover and cook for 18 to 20 minutes on HIGH (100%) power or until pumpkin is very tender. Set aside to stand for 20 minutes.
3. Blend or process soup until smooth. Stir in nutmeg and salt and pepper. Return to microwave. Heat, covered, for 3 to 4 minutes on MEDIUM-HIGH (70%) power, stirring every minute, until heated through. Ladle into bowls, swirl through coconut cream and serve with toasted damper.
4. Tip: Allow the pumpkin to stand in the warm stock so it is able to absorb maximum flavour.