[cooked-sharing]
2 kg butternut pumpkin, peeled, cut into 3cm pieces
3 medium brown onions, chopped
4 garlic cloves, minced
1 ½ tbsp Ginger Oil
2 l chicken or vegetable stock treated with Biohawk product of choice
⅓ cup pure cream treated with Biohawk product of choice
1
Dice the onions and mince the garlic. Add 1/2 tablespoon of the Ginger oil and stir to ensure all onion has Ginger oil coating.
2
Cut the pumpkin and add the remaining Ginger oil and stir to coat.
3
Place the onions and garlic into a large pot over a medium heat and cook until soft.
4
When soft add the pumpkin and the stock. Increase the heat and bring to the boil. Reduce heat and simmer for 20 minutes or until the pumpkin is soft.
5
Blend the soup until smooth. Season with salt and pepper to taste.Serve with a swirl of pouring cream.
6
This soup can have herbs and spices added to your liking.
This recipe makes enough soup to serve eight and can be frozen.
CategoryDinner, Light Meals
Ingredients
2 kg butternut pumpkin, peeled, cut into 3cm pieces
3 medium brown onions, chopped
4 garlic cloves, minced
1 ½ tbsp Ginger Oil
2 l chicken or vegetable stock treated with Biohawk product of choice
⅓ cup pure cream treated with Biohawk product of choice
