Creamy Pumpkin Soup

Pumpkin Soup - Simple, easy, creamy, refreshing, delicious, energetic and healthy. I can simply carve on this soup at any point of the day. This soup is very simple and easy to make, refreshing, healthy and energetic to your body and delicious to pamper your taste buds. What are you waiting for? Just Indulge yourself in rich, creamy pumpkin soup.

This soup is going to participate in the event AFAM - Pumpkin hosted by Madhuram's Eggless Cooking. AFAM event started by Maheshwari of Beyond The Usual and also to No Croutons Required event hosted by Lisa's Kitchen.

INGREDIENTS:

• 4 tbsp Olive oil
• 2 Onions, finely chopped
• 1kg Pumpkin, peeled, deseeded
• 600ml Vegetable stock
• 1 cup double Cream
• 1 tbsp Pepper powder
• Salt to taste

PREPERATION:

• Chop 3/4 pumpkin into chunks and 1/4 pumpkin into length wise and set aside.
• Now heat olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.
• Add the pumpkin chunks to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour the stock into the pan, then season with salt and pepper.
• Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour the cream into the pan, bring back to the boil, then purée in a blender.
• For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
• Reheat the soup if needed, taste for seasoning, then serve scattered with remaining pumpkin pieces and dollop of fresh cream.
• Last but not least add your 'love' to the dish to make it 'YUMMY'.