Amanda A-mangia: 7 Variations on pumpkin soup

It’s up to you whether you use pumpkin or butternut. The texture of butternut is smoother and finer than pumpkin, and it’s sweeter.

A homemade chicken stock is better, but stock cubes or powder are fine. (Vegetable stock for vegetarians.)

INGREDIENTS

1 1/2kg butternut, cubed

2 large onions, chopped

3 cloves of garlic, crushed

Salt and pepper to taste

500ml chicken stock

250ml water

1 tblsp melted butter

250ml fresh cream

6 VARIATIONS OF THE BASIC RECIPE ABOVE THAT YOU CAN TRY

• 3 small green or red chillies, depipped, finely chopped, fried with onion
• 1 tblsp curry powder (strength according to taste)
• 1 cup orange juice and 2 grated carrots
• 1 tblsp ground ginger
• 2 tblsps coriander, chopped, sprinkle on top before serving
• 2 celery stalks, chopped, fried with onion

DIRECTIONS

Peel and pip the butternuts, and cut into about 5cm square chunks. (Or buy it ready cubed.)

Fry the onions and garlic in the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add chicken stock and stir until well mixed.

Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well-blended together, about 1 hour.

Liquidise with a blender or food processor. Add the cream and stir through.

Reheat before serving.