Growing up and to this day, this is one of my all time favourite soups that my mum makes. So creamy and nothing but a wonderful pumpkin taste. You can use any choice of pumpkin but this works best with Queensland Blues, not as watery as the others but not sold in the big chain supermarkets anymore sadly.
Ingredients
1/4 pumpkin
1 brown onion
1 tablespoon chicken stock powder
water
Cream to serve
Method
Remove all seeds and skin from the pumpkin and chop into large cubes.
Peel and quarter the onion and place both the onion and pumpkin into a pot.
Add the stock and fill the pot with water to cover the pumpkin.
Bring to the boil and cook until pumpkin is soft.
Pour out at least half of the water and blend up everything with a bar mix (if you would like it runnier add water)
Serve with a drizzle of cream!
This soup also freezes really well if you make a big batch!
Chanel's Tapas Bar 