Easy Pumpkin Soup
, Serves 4
A silky spiced pumpkin soup built on caramelized onions, blended smooth and finished with cream.
| 30 g butter | Melt butter, medium heat | Caramelize onions, 15 min | Add garlic & spices, stir 1 min | Deglaze, scrape browned bits | Add stock, water & pumpkin | Simmer on low, 20 min | Blend until smooth | Stir in cream, serve |
| 2 large yellow onions, sliced | ||||||||
| 2 cloves garlic, minced | ||||||||
| 1 tsp salt | ||||||||
| 1 tsp cinnamon | ||||||||
| 1/2 tsp nutmeg | ||||||||
| 1/2 tsp ground ginger | ||||||||
| 60 ml chicken stock (to deglaze) | ||||||||
| 420 ml chicken stock (remaining) | ||||||||
| 480 ml water | ||||||||
| 2 cans (425 g each) pumpkin puree | ||||||||
| 120 ml heavy cream |
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