Butternut Pumpkin Soup

A tasty classic, our Butternut Pumpkin Soup is full of delicious flavours, with cumin, lemon zest, garlic and chicken stock. Freeze leftovers for healthy ready-made meals when pushed for time.

Serves: Six

Time: 45 minutes

Ingredients

    • 2 tablespoons butter
    • 2 fresh medium onions, roughly chopped
    • 3 cloves garlic, crushed
    • 2 tsp ground cumin
    • 1.2kg butternut pumpkin
    • 1 litre chicken or vegie stock
    • 1 tablespoon lemon zest, plus extra
    • 1/3 cup cream
    • 1/2 lemon, juiced
    • salt and pepper, to taste

Method

Melt the butter in a large pot over medium heat. Add onion and garlic, sauté, stirring often, until onions are very soft but not caramelised. Add cumin and cook for one minute. Add butternut pumpkin, chicken or vegie broth and the tablespoon of lemon zest; simmer for 30 minutes. Remove from heat and cool. Puree cooled soup in a blender. Return to pot. Stir in cream and reheat. Add the lemon juice, and salt and pepper to taste. Ladle soup into bowls. Top each serving with a pinch of the remaining zest.

YourLifeChoices Writers
YourLifeChoices Writershttp://www.yourlifechoices.com.au/
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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