Autumn means shorter days and (slightly) cooler weather by the bay. A simple pot of soup makes a perfect light lunch or entrée to a hearty dinner. Pop some soup in a thermos for lunch on the go, or a picnic by the water.
Add some crusty bread from your local bakery or weekend market with lashings of butter for maximum deliciousness!
Ingredients
- 1 tbsp olive oil
- 2 brown onions, chopped
- 2 cloves garlic, minced
- A pinch of freshly grated nutmeg
- 4 cups of chicken stock
- 500g butternut pumpkin, diced
- 500g sweet potato, diced
- ½ tsp of chilli flakes (optional) if you’d like some heat
- Pumpkin seeds, chives, or parsley to garnish (optional)
METHOD
- Heat olive oil in a large saucepan or dutch oven over a medium heat.
- Add onions and garlic and fry for a few minutes to soften.
- Add the pumpkin and sweet potato, then cover with the chicken stock.
- Add chilli flakes (if using) and nutmeg.
- Cover the saucepan with a lid and simmer on a low heat for about 30 minutes, or until the pumpkin and sweet potato are soft.
- Remove from heat and using a stick mixer, blend the soup until it’s smooth. Alternatively you can use a blender, but allow your soup to cool slightly before blending.
- Serve with a garnish of chopped chives or parsley, and a scattering of pumpkin seeds.
