Creamy pumpkin soup with cinnamon
Ingredients
60g onion, chopped
2 tablespoons melted butter
825ml chicken stock
425g pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
250ml whipping cream.
Method
Sauté onion in butter in a medium saucepan until tender.
Add half of the chicken stock; stir well. Bring to the boil; cover, reduce heat and simmer 15 minutes.
Transfer stock mixture into the a liquidiser or food processor. Process until smooth.
Return mixture to saucepan. Add remaining stock, pumpkin, salt, ground cinnamon, ground ginger and ground pepper; stir well. Bring to the boil; cover, reduce heat and simmer 10 minutes, stirring occasionally.
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.