[cooked-sharing]
Yields8 Servings
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
1Dice the onions and mince the garlic. Add 1/2 tablespoon of the Ginger oil and stir to ensure all onion has Ginger oil coating.
2Cut the pumpkin and add the remaining Ginger oil and stir to coat.
3Place the onions and garlic into a large pot over a medium heat and cook until soft.
4When 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.
5Blend the soup until smooth. Season with salt and pepper to taste.Serve with a swirl of pouring cream.
6This soup can have herbs and spices added to your liking.
This recipe makes enough soup to serve eight and can be frozen.
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
Directions
1Dice the onions and mince the garlic. Add 1/2 tablespoon of the Ginger oil and stir to ensure all onion has Ginger oil coating.
2Cut the pumpkin and add the remaining Ginger oil and stir to coat.
3Place the onions and garlic into a large pot over a medium heat and cook until soft.
4When 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.
5Blend the soup until smooth. Season with salt and pepper to taste.Serve with a swirl of pouring cream.
6This soup can have herbs and spices added to your liking.
This recipe makes enough soup to serve eight and can be frozen.
