Winter is officially on its way here in New Zealand and this rustic pumpkin soup is perfect for frosty nights. My husband loves soup and pumpkin is abundant this time of year so I end up making lots of pumpkin soup. I usually puree it so its silky smooth but with this recipe, I decided to change things up a bit and leave the vegetables intact. Much more substantial feeling – he loved it!
- 4 cups pumpkin, cut into ½ inch cubes
- 1 brown onion, roughly diced
- 5 small potatoes, cut into ½ inch cubes
- 3 garlic cloves, minced
- 3 cups chicken stock
- 2 bay leaves
- ½ cup parsley, finely chopped
- 1 tablespoon olive oil
- Salt and Pepper, to taste
- In a large stock pot or dutch oven, heat oil and then add the onion and cook until just translucent. Add in the pumpkin, potato, bay leaves plus the salt and pepper (approximately a ½ teaspoon of each), cook for approximately 10 minutes, stirring frequently. Pour in chicken stock and bring to a simmer. Cook for approximately 15 minutes or until the pumpkin and potato are tender. Once the potato and pumpkin are tender, add in garlic and simmer for an additional 10 minutes. Check if soup needs more salt or pepper, add accordingly. Remove from the heat, take out both bay leaves and sprinkle parsley on top of soup. Serve immediately.