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Yields8 Servings

 2 kg butternut pumpkin, peeled, cut into 3cm pieces
 3 medium brown onions, chopped
 4 garlic cloves, minced
 1 ½ tbsp Ginger Oil
 2 l chicken or vegetable stock treated with Biohawk product of choice
  cup pure cream treated with Biohawk product of choice

1

Dice the onions and mince the garlic. Add 1/2 tablespoon of the Ginger oil and stir to ensure all onion has Ginger oil coating.

2

Cut the pumpkin and add the remaining Ginger oil and stir to coat.

3

Place the onions and garlic into a large pot over a medium heat and cook until soft.

4

When soft add the pumpkin and the stock. Increase the heat and bring to the boil. Reduce heat and simmer for 20 minutes or until the pumpkin is soft.

5

Blend the soup until smooth. Season with salt and pepper to taste.Serve with a swirl of pouring cream.

6

This soup can have herbs and spices added to your liking.
This recipe makes enough soup to serve eight and can be frozen.

Ingredients

 2 kg butternut pumpkin, peeled, cut into 3cm pieces
 3 medium brown onions, chopped
 4 garlic cloves, minced
 1 ½ tbsp Ginger Oil
 2 l chicken or vegetable stock treated with Biohawk product of choice
  cup pure cream treated with Biohawk product of choice

Directions

1

Dice the onions and mince the garlic. Add 1/2 tablespoon of the Ginger oil and stir to ensure all onion has Ginger oil coating.

2

Cut the pumpkin and add the remaining Ginger oil and stir to coat.

3

Place the onions and garlic into a large pot over a medium heat and cook until soft.

4

When soft add the pumpkin and the stock. Increase the heat and bring to the boil. Reduce heat and simmer for 20 minutes or until the pumpkin is soft.

5

Blend the soup until smooth. Season with salt and pepper to taste.Serve with a swirl of pouring cream.

6

This soup can have herbs and spices added to your liking.
This recipe makes enough soup to serve eight and can be frozen.

Simple Pumpkin Soup