Ingredients: 2 cups (500 ml) vegetable stock 800 g (1 3/4 lb) pumpkin, chopped 2 onions, chopped 2 cloves garlic, grated 1/2 teaspoon nutmeg salt, pepper 60 ml (2 fl oz) cream Directions:Bring the vegetable stock to the boil. Add pumpkin, onion and garlic, simmer for 20 minutes or until soft. Puree soup in a blender until smooth. Return soup to the pot to reheat, season with nutmeg, salt and pepper. Pour the soup into bowls. Decorate with a dollop of cream. |