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Pumpkin soup with caramelised onion

Name: Pumpkin soup with caramelised onion
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 onion, chopped; 1 leek (pale part only), chopped; 1kg pumpkin, peeled, chopped; 1/2 tsp ground nutmeg; 3 cups (750ml) chicken stock; 300ml thickened cream; 1 tbs olive oil; 1/4 cup (60ml) balsamic vinegar; 1/4 cup (60g) brown sugar; 3 red onions, thinly sliced

4 ratings

15m

45m

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Pumpkin soup gets a sweet makeover with the addition of caramelised onions.

1/4 cup (60ml) olive oil
1 onion, chopped
1 leek (pale part only), chopped
1kg pumpkin, peeled, chopped
1/2 tsp ground nutmeg
3 cups (750ml) chicken stock
300ml thickened cream

Caramelised onion

1 tbs olive oil
1/4 cup (60ml) balsamic vinegar
1/4 cup (60g) brown sugar
3 red onions, thinly sliced

Method

1.

For the onion, place all ingredients in a saucepan over medium-high heat with 1 cup (250ml) water. Bring to a simmer, then reduce heat to low. Cover and cook for 35-40 minutes until reduced. Uncover and cook for 3-4 minutes until caramelised. Remove from heat and set aside.
2.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and leek, and cook for 3-4 minutes until soft. Add pumpkin and cook for 3-4 minutes until soft. Season and add nutmeg and stock, then bring to the boil. Reduce heat to low, cover and cook for 15-20 minutes until pumpkin is tender. Cool slightly, then whiz in a blender until smooth. Return to pan, then stir in half the cream and gently reheat. Serve soup topped with remaining cream and caramelised onions.