Pumpkin soup gets a sweet makeover with the addition of caramelised onions.
- For the onion, place all ingredients in a saucepan over medium-high heat with 1 cup (250ml) water. Bring to a simmer, then reduce heat to low. Cover and cook for 35-40 minutes until reduced. Uncover and cook for 3-4 minutes until caramelised. Remove from heat and set aside.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onion and leek, and cook for 3-4 minutes until soft. Add pumpkin and cook for 3-4 minutes until soft. Season and add nutmeg and stock, then bring to the boil. Reduce heat to low, cover and cook for 15-20 minutes until pumpkin is tender. Cool slightly, then whiz in a blender until smooth. Return to pan, then stir in half the cream and gently reheat. Serve soup topped with remaining cream and caramelised onions.
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