A real winter warmer. Recipe originally posted on sharp.net.au
1kg butternut pumpkin, peeled and chopped
1 medium potato, peeled and cubed
2 small onions, chopped
1 cup chicken stock
3/4 cup cream
1 teaspoon fresh grated ginger
Salt and pepper to taste
Dollop of sour cream
Step by Step Guide
In a large microwave safe glass bowl, combine pumpkin, potato, onion, chicken stock and ginger. Cover loosely with microwave safe plastic wrap and cook for 20 minutes on HIGH (100%), or until tender, stirring twice during cooking.
Place in a blender or food processor and blend until smooth.
Transfer to a serving bowl and stir in the cream.
Season with salt and pepper.
Serve hot with a dollop of sour cream.
Note: You can add more or less liquid if you prefer a thick or thinner consistency soup. Cooking time is based on 900W powered microwave oven.