Pumpkin (Squash) & Chive Soup

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Pumpkin (Squash) & Chive Soup

 

 

4 teaspoons olive oil

1 large brown (yellow) onion, chopped

2 garlic cloves, crushed

1 kg (35 oz) butternut (squash) pumpkin, peeled, chopped

500 g (17 1/2 oz) sebago potatoes, peeled, chopped

1 litre/quart chicken-style stock

1/3 cup vegan sour cream

8 teaspoons finely chopped fresh chives

 

 

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic.

Cook, stirring, for 3 minutes or until onion has softened.

 

2. Add pumpkin (squash) and potato. Cook, stirring, for 5 minutes.

 

3. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to

medium-low. Simmer for 15 to 20 minutes or until potato is tender.

 

4. Set aside for 5 minutes to cool slightly.

 

5. Blend, in batches, until smooth.

 

6. Return to pan over low heat. Add sour cream and chives. Cook, stirring, for 2

minutes or until heated through. Serve.

 

 

Serves 4.