The King’S Butternut Squash (Pumpkin) Soup - cooking recipe

Ingredients

1 kg butternut squash
4 1/2 cups chicken stock
1 medium onion, chopped
6 spring onions, sliced
4 tomatoes, peeled and chopped
300 ml cream
1 lemon, juice of
1 teaspoon curry powder
1 teaspoon brown sugar
salt
black pepper, freshly ground, to taste
whipped cream, extra, to garnish
chopped chives (to garnish)

Preparation

Peel, remove seeds and cut the pumpkin into medium sized chunks.
Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
Simmer until vegetables are tender, then puree in a blender or food processor.
Return vegetable puree to saucepan.
Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
Reheat to blend, but do not boil.
Serve hot or chilled with whipped cream and chives to garnish.