Now I know you can all make pumpkin soup, but I want to provide a refresher as I made this on the weekend.
I find a blend of Jap and Grey pumpkin flavours up nicely, but this time I tried the good old Butternut and the result was just as good.
In a large stovetop pot, gently fry an onion on olive oil. When it is becoming transparent, add an entire peeled and coarsely diced pumpkin and a peeled and diced potato. Also add a handful of fresh Continental Parsley, two teaspoons of Massel Chicken stock powder, Murray River pink salt to taste (about two or three teaspoons) and a sprinkle of cracked pepper.
Add the quantity of water you want to make the soup thinner or thicker. I added eight cups of boiling water.
Cover and bring to the boil. Once boiling, turn the heat down to the lowest setting and allow it to cook slow and low for about 45 mins or until the pumpkin and potato pieces are thoroughly cooked. Poke them with a knife to test.
Now you will need a blender. Scoop the mixture into your blender and blend until the texture is smooth and consistent. Do this in several batches as the blender may not be able to accomodate the entire volume.
There may be small pieces of pumpkin or potato that remain larger than expected after the blending process. These are gems and ought be left to be found by your complaining diners!
It is good all on its own. Add a dollop of sour or thickened cream and a sprinkle of nutmeg for an extra special feast.
Some buttered sour dough bread or my Italian Bruschetta appetiser makes this a full meal.
Make more than you need so you can have it again tomorrow.