It's been pretty chilly here in Sydney this week, and even chillier inside my house. Whereas in most parts of the world winter means bundling up to go outside, and shedding layers when you're inside, my experience of Sydney is the exact opposite. When I'm home I'm usually wearing about 10 layers (which often includes a toque!), but outside I can still get away with cardigans and open shoes. Oh, and I should mention that it isn't just me, everyone says the same thing!
But what I actually want to talk about is soup, glorious soup to warm your belly. I picked up a butternut pumpkin at the market on Sunday, which became this simple soup last night.
Butternut pumpkin soup
- 1/2 of a butternut pumpkin (otherwise knows as butternut squash)
- 1 big onion
- 4 cups veggie stock
- salt and pepper
Peel and roughly chop your pumpkin. Do the same with your onion. Throw your pumpkin, onion, 4 cups of veggie stock and some salt and pepper into a heavy pot. Cover with a lid and leave at medium heat for about half an hour, or until the pumpkin is soft. Throw it all into a blender (I did this in 2 batches - nobody wants hot splattered soup all over the kitchen!) until smooth. Enjoy!