Last night as I was hunting for options for dinner I spied half a butternut in the fridge which was waiting to be turned into muffins. But as we hadn´t eat pumpkin in a while I figured why not make some pumpkin soup. DD used to love that!
We were limited for ingredients but still came out with a light delicious soup, with this recipe here being my inspiration.
Ingredients (3 servings)
1 small leek
100ml Vege-based cooking cream
Fresh rosemary twig
Place butternut cut side down on an oven tray lined with aluminion foil. Roast at 200 degrees C for 40 minutes.
Meanwhile, sauté onion and leek till soft but not brown. When butternut ready, scoop out the flesh and add to onion and leek. Add water to just cover. Add Rosemary. Salt to taste. Bring to boil, then simmer for 15 minutes. Remove rosemary. Add cream and puree till smooth.
Serve hot with chunky bread.
Down it went. (mostly she is still getting the hang of eating with a spoon)