Prep Time: 5 Minutes, Cook Time: 10 Minutes, Serves: 5

Ingredients:

• 1-2 Kg pumpkin or butternut squash (unpeeled)
• 1 Large onion sliced
• 2 Garlic cloves
• 750ml Vegetable broth/chicken broth (3 cups)
• 250ml Water (1 cup)
• Pinch of salt
• Pinch of pepper
• 150ml Cream
• Coriander leaves (optional)
• Stick Blender

Method:

1. Cut the pumpkin or butternut squash into 3cm slices, make sure to cut the skin off your pumpkin and scoop all the seeds and and guts out. Once you cut your pumpkin into slices cut them into 4cm chunks.
2. In a medium sized saucepan place your water, broth, pumpkin, onion and garlic, if water doesn’t cover the pumpkin dont worry its fine.
3. Bring the mixture to a boil uncovered, once boiled reduce the heat and let it simmer until your pumpkin is tender, this should take around 10 minutes.
4. Remove your saucepan from the heat and use your stick blender until the mixture has combined and is smooth.
5. Put your salt and pepper and coriander leaves in and stir once.
6. Place your cream into the pumpkin soup and stir, make sure never to boil your soup once the cream has been added as the cream will split.
7. Place your hot pumpkin soup into your bowls and drizzle over a bit more cream. Now you can enjoy your soup!