Pumpkin Soup

Serving size: Serves 6
Cooking time: Less than 60 minutes

The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

per serving 8.3g fat; 1008kJ (241cal)
INGREDIENTS

40g butter
1 large brown onion (200g), chopped coarsely
3 bacon rashers (210g), chopped coarsely
1.5 kg pumpkin, chopped coarsely (I use Butternut Pumpkins, easier to chop)
2 large potatoes (600g), chopped coarsely
1.5 litres (6 cups) chicken stock

METHOD
Melt butter in large saucepan; cook onion and bacon, stirring, until onion softens. Stir in pumpkin and potato. (Don't worry aobut the skin, you can cook the pumpkin and then slice the skin off when it's soft, messy, time consuming, but good food requires attention to detail)

Stir in stock, bring to a boil; simmer, uncovered, about 20 minutes or until pumpkin is soft.

Blend or process soup, in batches, until pureed. Return to same cleaned pan; stir until heated through.

Taste and add salt/pepper (fine white prefferable, as fresh ground black pepper can look messy)

Add a dollop of fresh cream is desired and chives. Voila!