Recipe: The best butternut/pumpkin soup

 

Ingredients

• 4 tbs butter or margarine
• 1 onion, sliced
• 1 butternut/equivalent slice of pumpkin, peeled and cut in cubes
• 4 tbsp plain flour
• 4 ½ cups light chicken or veg stock
• ½ tsp dried thyme or 1 tsp fresh
• 1 tsp dried basil
• 1 celery stick, chopped (optional)
• ¼ tsp paprika
• Salt and pepper

Method

1) Melt butter/marg in large pot over medium heat

2) Add onion and cook 3 minutes over low heat

3) Add butternut/pumpkin and celery and season well. Cover and cook 6 minutes over low heat

4) Sprinkle over flour and mix well. Cook 1 minute

5) Stir in chicken stock and paprika, thyme, and basil and bring to the boil

6) Simmer until butternut/pumpkin is cooked. Blend or force through a sieve and serve