Ingredients (serves 6)

• 750 gm Butternut Pumpkin (peeled & cut into small chunks)
• 2 large Brown Onions (peeled & diced)
• 250 gm Potatoes (peeled & cut into small chunks)
• 2 Granny Smith Apples (peeled, cored & diced)
• 3 cloves Garlic (crushed)
• 3 Chicken Stock Cubes
• 1 litre Water
• 2 tablespoons Teriyaki Sauce
• Sprinkle Chilli Powder (or dash Tabasco Sauce)
• 1 cup Cream
• Pinch Salt & Pepper (to taste)
• 1 tablespoon Parsley (finely chopped)

Method

1. Peel pumpkin, cut into small pieces, and place into large saucepan. Add chopped onions, peeled & chopped potatoes, apples, garlic, stock cubes & water.
2. Bring to the boil, reduce heat & simmer uncovered for 25 minutes or until vegetables are very soft & tender. Put vegetables & liquid in a blender and process until smooth (you can do this in the saucepan if you have a “stick” blender).
3. Return mixture to saucepan, add Teriyaki sauce, chilli or Tabasco, cream, and salt & pepper to taste. Bring to the boil, stirring, then reduce heat and simmer for a further 5 minutes.
4. Ladle soup into bowls & top with a sprinkle of chopped parsley and some ground black pepper. Serve with crusty bread and cheese.

Notes

This is my own variation of my Nanna's Pumpkin Soup. I've added a few things to it, and I prefer to use Butternut, but you can make it with the pumpkin of your choice. I sometimes serve it with a dollop of cream in the middle, and some rich Garlic Bread, or crusty bread with some grilled cheese on it. If you want to make it healthier, with less calories, substitute the cream in step 3 with water, and instead of a dollop of cream when serving, use a dollop of Light Tzatziki.