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Ingredients:<\/strong><\/span><\/p>\n Butternut or Japanese pumpkin (sweeter) – 800g (when bought), seeded, skinned and coarsely chopped<\/p>\n Potato – 1 medium (I used russet)<\/p>\n Brown onion – 1, coarsely chopped<\/p>\n Chicken broth – 1 can (topped it up with water to make 3 cups, I used Swanson\u2019s low sodium)<\/p>\n Butter – 20g<\/p>\n Sour Cream – 4 tbsps<\/p>\n Fresh tarragon – chopped<\/p>\n Method:<\/strong><\/span><\/p>\n 1) Melt butter in a non-stick pot and stir-fry onion until soft.<\/p>\n 2) Stir in pumpkin and potato – stir and cook for 5 mins.<\/p>\n 3) Add chicken broth and water and bring to a boil. Simmer, uncovered, about 20 minutes until pumpkin becomes soft. Stir occasionally.<\/p>\n 4) Blend the soup (I did it in 2 batches) until pureed.<\/p>\n 5) Stir in the soup puree through a sieve (to make it velvety smooth), with the help of a spoon, into a large bowl. (Optional: Heat up the puree if you like your soup piping hot)<\/p>\n 6) Scoop the pureed soup into 2 bowls and top with 2 tablespoons of sour cream and sprinkle chopped tarragon (this herb goes well with pumpkin soup!). Serve warm.<\/p>\n Serves 2-4
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