Creamy Pumpkin Soup

A simple and delicious soup for dinner tonight.  Main ingredients are pumpkin, potatoes, onion, garlic and cream.  Best served sprinkled with pumpkin seed oil and wholemeal bread.

Ingredients (serves 4):
1 medium-size pumpkin
2 big potatoes, to be peeled and coarsely diced
1 big onion, to be peeled and diced
1 pip garlic, to be peeled and diced
1 litre vegetable stock
200 g fresh cream
salt, pepper & ground nutmeg to taste
1 tbsp cooking oil

Method:
Wash and pat dry pumpkin.

Cut pumpkin into half and remove seeds by using a spoon.  Cut into cubes and peel/cut off the skin. Some recipes use the skin which is optional.

In a large pot, heat oil over medium heat.  Sauté diced onions and garlic for a minute.  Add in pumpkin and potato pieces.  Sauté for about a minute or two before adding the vegetable stock.  Simmer lightly for about 15 to 20 minutes or until pumpkin pieces are tender.

By using a hand mixer, puree the vegetables along with the soup into a thick consistency.  Return pot to stove over medium heat and add fresh cream.  Bring to a light boil and season with salt, pepper and ground nutmeg to taste.

Serve warm or cold sprinkled with pumpkin seed oil and bread!

Bon Appetit!