Pumpkin Soup with Extra Goodness to Keep You Warm this Winter!
- 1/2 Brown Onion
- 1 Butternut Pumkin
- 1 Potato
- 1 Tablespoon Organic Butter
- Chicken Stock
- Pine Nuts
Sautee 1/2 brown onion and garlic in organic butter until soft. Then add 1 butternut pumpkin and 1 potato cut into chunks and sautee for a couple minutes.
Pour in homemade chicken stock covering pumpkin and boil until soft (I have used Soulla Chamberlain’s Homemade Chicken Broth)
In the meantime, toast pine nuts in a pan. Sautee Salami cut into pieces til crispy.
Pour out half of the liquid (save this for another soup) – depending if you like your soup thick….use stick blender to puree the pumpkin mix. Add sea salt and pepper to taste.
To serve, pour pumpkin soup into a bowl, swirl creme fraiche into the soup, then top with toasted pine nuts and crispy salami and finish it off with chopped chives.