2 kg butternut pumpkins (net) - probably about 3 medium ones
1 pretty kent pumpkin (for bowl)
1 large onion chopped
4 cups chicken stock (salt reduced)
¾ cup thickened cream
Prepare the pumpkin ‘bowl’ by using a sharp knife to saw cut a 10cm window around the stem of the pumpkin. Remove seeds etc. Using a spoon, scrape out the flesh of the pumpkin gradually until you have enough room to use it as a bowl for your soup. This is a slow job, and care needs to be taken to not go through the sides with your spoon. It’s best to leave about 15mm to the walls.
Peel the butternut pumpkin and chop into chunks. Heat the butter in a large non stick saucepan and add the onions. Cook gently for 10 minutes until very soft but not brown.
Add the pumpkin and stock; cover and simmer for 20 minutes or until the pumpkin is very tender. Allow to cool a little, then process with a stick blender while still in the pan.
Mix in the cream and stir over a low heat until warmed through. Season with salt and pepper to taste.
Pour into the hollowed out pumpkin and swirl some cream onto the top of the soup to make a pattern. Garnish with small amount of chopped chives.
“THE BUTTERNUT PUMPKINS ENSURE THE END RESULT IS SWEET & CREAMY”
Soup is quick and easy, but the pumpkin takes time if you're doing it.
OBVIOUSLY THE SOUP CAN BE MADE WITHOUT GOING TO THE BOTHER OF CREATING THE PUMPKIN BOWL, BUT THERE IS ALSO AN EASIER (IF LESS ATTRACTIVE) WAY TO PREPARE THE PUMPKIN:
CUT THE PUMPKIN CROSS WAYS AT ABOUT THREE QUARTERS OF THE WAY UP. DOING THIS GIVES YOU A FULL WIDTH OPENING, AND CLEANING OUT THE INSIDE IS SO MUCH EASIER. THIS IS THE METHOD USED IN THE PHOTO ABOVE.