Pumpkin Soup

Ever since my days working on Hayman Island, I have loved pumpkin soup.  The fine dining restaurant La Fontaine, made a version that was absolutely unforgettable.  Their secret weapon... they used duck fat in the process! You'll be pleased to know it's not necessary in order to get a good hearty flavor and one you can enjoy without the guilt of hardening your arteries!

This is simple, delicious and perfect for the whole family on a cooler day.  It would have to be my favorite soup and now I am pleased to see my girls eat bowl after bowl of it too.  It warms my heart...

Serves 4-6

Ingredients:
1 whole butternut squash, diced into 1" pieces
2 large potatoes, diced into 1" pieces
1 large brown onion, diced
1 clove of garlic, crushed
olive oil
1 tblspn butter
1/2 tspn nutmeg
2-3 cups chicken stock
salt and pepper
1/3 cup heavy cream, more to serve if desired

Method:

• Diced the onions, and cut the pumpkin and potato into similar sized pieces of about 1" cube.
• Add a little oil and the butter to a soup pot and heat until melted
• Add the onion and sweat until clear, then add the garlic and stir until fragrant
• Place the pumpkin and potatoes in the pot with the chicken stock, enough to cover the vegetables.
• Heat to a boil and then turn down to simmer until the vegetables are soft enough to mash.
• Drain the majority of the cooking stock, keeping the liquid separately for the time being.
• Add the nutmeg to the soup
• Using a hand bamix/blitzer, puree the soup in the pot, adding a little of the cooking stock to reach the desired consistency.
• If you wish to freeze any of the soup, remove that portion now
• If you are eating it immediately, add the cream and adjust the salt and pepper and stir until combined
• Serve with a drizzle of cream, cracked pepper and some fresh or crunchy bread