Creamy Pumpkin Soup

We are one day away from winter so I think it's officially acceptable to whip out my favourite soup recipe. This pumpkin soup is creamy, earthy, and the perfect accompaniment to a big blanket and reality TV.

I usually dread making soup because I always think it takes longer than it really does. After I made this batch, Mum pointed out it took less than an hour from prep to eating and I was shocked at how strong and creamy this tasted after no time at all. Of course, if you have more time you can definitely make this a few hours ahead and keep it on a low simmer.

Like everything on this blog, you can personalise your soup and be as creative as you like. If you prefer a thicker soup, leave it on the stove for an extra 10 minutes and allow more of the stock to evaporate. You can add whatever toppings you like - I know lots of people like sour cream on their pumpkin soup, whereas I prefer a sprinkle of paprika and some crunchy garlic croutons.

Ingredients: Serves 2

• 1/4 Kent Pumpkin, Chopped

• 1 Brown Onion, Quartered

• 2 Garlic Cloves, Peeled and left whole

• 1 Tbs Rice Bran Oil

• 1 Tsp Paprika

• 2L Chicken Stock (DIY Recipe Soon!)

• Salt and Pepper, to season

Let's Make This Soup:

1. Preheat oven to 180 degrees fan forced.

2. Combine pumpkin, onion, and garlic on a lined baking tray. Drizzle over oil and add paprika. Bake for 20-30 minutes or until pumpkin is cooked through. I like mine slightly over done so it caramelises around the outside.

3. Meanwhile, heat stock in a large pot on a low simmer.

4. Allow pumpkin to cool slightly, then add to a blender or food processor and blitz until smooth. Add mixture to stock and stir through.

5. Season as desired and continue to cook until soup is as thick as you like. For a thin but creamy consistency, this usually takes around 10 minutes.

6. Serve in a big bowl and add preferred toppings.