5 Ingredient Pumpkin Soup

Nothing beats Pumpkin Soup and warm crusty bread for a quick and easy dinner any time throughout the year. I love using butternut pumpkins as they are extra sweet and easily available. Roasting the pumpkins and onions brings out their natural sugars and caramelises them. With only 5 ingredients, you can have our delicious pumpkin soup on the table in under an hour.

5 Ingredient Pumpkin Soup

• 2 onions, peeled and quartered
• 1 kg butternut pumpkin, peeled and chopped into 3cm cubes
• 2 tsp chicken or vegetable stock powder
• ½ tsp ground nutmeg
• 150g cream

1. Preheat oven to 180°C.
2. Place pumpkin and onion on a roasting tray. Season with salt and pepper and drizzle with olive oil.
3. Roast for 20-30 min at 180°C until lightly roasted.
4. Place roasted pumpkin and onion in Mixing Bowl.
5. Add 600g water and stock powder. Cook for 20 min/100°C/Speed 2.
6. Add cream and nutmeg.
7. Increase the speed slowly to Speed 5 over 30 seconds.
8. Serve immediately or place in an Insulated Serving Bowl until ready to serve.
9. Serve with crusty bread.

*Serves 4

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