Butternut Pumpkin, Rosemary And Ginger Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 kg butternut pumpkin (peeled, seeded and cut into chunks)
• 1 medium brown onion (roughly chopped)
• 1 inch gingerroot (a little smaller than a wine cork, peeled and sliced finely)
• 6 sprigs fresh rosemary
• 1/2 cup fresh cream
• 1 liter chicken stock
• wine
• extra virgin olive oil
• butter
• flaked sea salt
• black pepper

Recipe

• 1 take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
• 2 in a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
• 3 add a splash of wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
• 4 pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx 1/2 - 3/4hr.
• 5 add the cream and simmer a further 15 minutes.
• 6 remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
• 7 pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
• 8 * return the soup to a low heat and season to taste.
• 9 * garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.