Creamy Pumpkin Soup

This pumpkin creamy soup is simple and delicious, slightly sweet in taste; smooth in texture and beautifully yellow in color, will invite your diners with a pleasing fragrance and the warm golden hues of autumn. Filled with anti-oxidants and vitamins and gentle on the tummy, this is a warming soup that helps strengthen your immune system. Simple but delicious, this is a perfect soup to serve on a cold fall day, and it's also a great way to use up any pumpkins that aren't turned into jack-o-lanterns.

Wonderfully comforting soup, let me tell you..

Creamy Pumpkin Soup

Ingredients

1 kg pumpkin flesh, cubed
2 tbsp canola oil
1 onion, finely chopped
1 tsp ground cumin

1 tsp paprika
1 litre of chicken stock
salt

ground black pepper
half cup of cream

Method

Cut the peeled and seeded pumpkin into chunks, finely chop the onion.

Heat the oil in a saucepan, onions and stir. Fry gently for about five minutes, then stir in the cubed pumpkin.
Add the stock, season with salt, pepper, cumin and paprika. 

Bring to a boil, reduce heat and simmer for about 20 minutes, until the pumpkin has softened.

Pureé the soup in a blender of hand processor until smooth. Once before serving, pour in the cream.

Or if you want you could leave the cream for when its served, people can serve it with a dollop of cream and croutons (optional). 

ENJOY!