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Pumpkin Soup


4 tbsp extra virgin olive oil
2 onions, finely chopped
1kg pumpkin or butternut squash, baked in the oven, peeled, deseeded and pureed
1/4 cup celery, chopped
1/4 carrots, chopped
2 to 3 teaspoons nutmeg powder
700ml vegetable stock
4 handful crunchy croutons (crostini)
1/2 cup Parmesan cheese (Parmigiano Reggiano), grated


Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
Add the chopped celery and carrots. Pour 700ml vegetable stock into the pan and bring to the boil, then simmer for 10 mins until the vegetables are soft.
Add 1kg pureed pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally, then purée with a hand blender.
Season with salt, pepper and the nutmeg powder.
Serve the soup scattered with croutons and Parmesan cheese and drizzled with more olive oil, if you want.