Serves: 1-2 people
Time: 25-30 mins
Pumpkin: 3 cups. Peeled, cut in cubes
Olive oil: 1 tbsp
Butter: 1 tsp . Vegan can add 1 more tbsp. of olive oil
Onion: half chopped
Garlic cloves: 2 finely chopped
Veg stock: 3 cups
Sugar: 2 tbsp
Pepper crushed: 2 tbsp
Salt: 1 tbsp
Cream: 1 tbsp (optional), Vegans can add coconut milk instead of milk
Heat oil in a heavy base pan, add chopped onions and garlic. Cook till the onions turn light brown. Now add the pumpkin cubes and sugar. Let this cook for 2-3 minutes, after 3 minutes add the stock, salt and water. Cover. Cook for 15 to 20 minutes on low medium heat until pumpkin is tender.
Turn off the heat. Let this cool for 5-7 minutes. Take the cooked pumpkin and blitz in a blender till it forms a smoothie like consistency.
Return to pan, pour this smoothie like liquid into the pan and let this cook for another 10 minutes. Just before you are about to take the soup off the heat, add some cream or coconut milk. Add some crushed pepper on top, mix well and serve.