Create this deliciously creamy butternut pumpkin soup for the winter months.
Ingredients
- 60g unsalted butter
- 1 onion, chopped
- 1 leek, chopped
- 1 butternut pumpkin, peeled, chopped (to give 800g chopped pumpkin)
- 2 carrots, chopped
- 1L (4 cups) Massel vegetable liquid stock, heated
- 200ml pure (thin) cream, plus extra to serve
- 1/2 teaspoon freshly grated nutmeg (optional)
- 1/2 cup (110g) dried pastina pasta (see note)
Method
- Step 1Melt butter in a large saucepan over medium heat. add the onion and leek and cook, stirring, for 6-8 minutes until soft. add the pumpkin and carrot, season with sea salt and freshly ground pepper, then cook, stirring, for 6-8 minutes until they begin to soften. Add the stock and simmer for 20 minutes until vegetables are soft. Cool slightly, then, in batches, puree in a blender until smooth.
- Step 2Pass the soup through a fine sieve into a clean saucepan. Add the cream, season with sea salt and freshly ground black pepper, then reheat over low heat, stirring, for 2-3 minutes or until heated through. Stir in the grated nutmeg, if desired.
- Step 3Meanwhile cook pasta in boiling salted water according to the packet instructions until al dente. Drain and set aside.
- Step 4To serve, divide the soup among warm bowls, drizzle with extra cream and scatter with pasta. Serve with freshly ground black pepper.
Nutrition
2167 kj
Energy
33g
Fat Total
20g
Saturated Fat
7g
Fibre
12g
Protein
89mg
Cholesterol
996.89mg
Sodium
16g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
Pastina pasta is small star-shaped pasta available from delis and selected supermarkets.
- Author: Jessica Brook
- Image credit: Brett Stevens
- Publication: Taste.com.au
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