It’s cold and rainy and we LOVE Pumpkin Soup in this house, Ethan devours it.

Here’s the Pumpkin Soup Recipe we use;

25g [1oz] butter
2 onion sml-med [chopped]
2 cloves garlic [chopped]
1kg [2.25lb] pumpkin [seeded, skinned, cubed]
3 cups water
2 teaspoons instant chicken stock powder
1 teaspoon curry powder [optional]
1/2 teaspoon ground nutmeg
2 teaspoons sugar
1 cup milk

Melt butter in a large pot, cook onion and garlic until soft but not browned,
add pumpkin to onion ‘n’ garlic with water, stock, spice, sugar, cook until pumpkin is soft.
Puree or mash with potato masher, add milk or water to taste and serve with croutons and parsley.