Quick Pumpkin (Squash) Soup

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Quick Pumpkin (Squash) Soup

 

 

1 tablespoon (4 tsp) olive oil

2 onions, finely chopped

1 clove garlic, crushed

1 teaspoon honey (-OR- vegan alternative such as agave nectar)

1.5 kg (3 1/3 lb) butternut pumpkin (squash), peeled, chopped

2 cups chicken-style stock (see tip)

1/2 teaspoon ground nutmeg

1/2 cup coconut cream

 

 

1. Combine oil, onion, garlic and honey (or alternative) in a large

microwave-safe bowl. Cook, uncovered, for 2 to 3 minutes on HIGH

(100%) power or until soft.

 

2. Add pumpkin (squash) and stock. Cover and cook for 18 to 20 minutes

on HIGH (100%) power or until pumpkin is very tender. Set aside to

stand for 20 minutes.

 

3. Blend or process soup until smooth. Stir in nutmeg and salt and

pepper. Return to microwave. Heat, covered, for 3 to 4 minutes on

MEDIUM-HIGH (70%) power, stirring every minute, until heated through.

 

4. Ladle into bowls, swirl through coconut cream.

 

 

TIP: Allow the pumpkin to stand in the warm stock so it is able to

absorb maximum flavour.

 

 

Serves 4.