Pumpkin soup

Butternut squash or actually pumpkins in general are hugely popular here in Australia. And for the right reasons, they are versatile, have a lot of taste and are quite cheap. They’re also a good source of fibre, vitamin C, manganese, magnesium and potassium and  an excellent source of vitamin A and vitamin E.  So yeah they’re basically like that kid in class that you used to hate because they just had it all and knew it. But since we are all grown ups here, let’s celebrate  this winner vegetable, or it’s actually a fruit, by making this soup. 

And if you make it with vegetable stock instead, you can make it tonight as part of a meat-free monday!  How freaking good is that?

Oh and we need to talk about fried shallots at some point. You’ll find them at your asian grocer and they are the bomb!

Pumpkin soup 

(serves about 4 people, or 2 really hungry ones)

1 butternut squash, peel removed and cut into 1 inch chunks

1 onion, diced

1 thumb ginger, grated

About 1 liter chicken or vegetable stock

½ cup cream and 2 tbsp. for topping

1 tbsp. paprika powder

1 tsp. cumin

Mixed herbs

Fried shallots

Dried chilies

1. Start by heating some oil in a large pot and add ginger and onion with the spices. Cook until the onion is translucent.
2. Add the butternut and cook for a couple of minutes.
3. Add cream and stock, about a liter, it should cover the butternut.
4. Let simmer for about 15-20 minutes until the butternut is soft.
5. Mix the soup in a blender or with a hand mixer until smooth.
6. Season with salt and pepper.
7. Arrange in bowls and top with some extra cream, fried shallots, chili and some herbs.
8. EAT!