Ingredients
* 1kg butternut pumpkin, peeled, cut into 3cm pieces
* 2 cups chicken or vegetable stock
* ²⁄³ cup light thickened cream
* 1 bunch chives, finely chopped
* Light sour cream, to serve
* Toasted pumpkin seeds (pepitas), to serve
* Chopped flat-leaf parsley, to serve
* Sea-salt flakes and freshly ground black pepper, to season
* Chargrilled bread, to serve
Method
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Put pumpkin and stock in a large microwave bowl. Cover loosely with plastic wrap and cook on high/100% for 20 minutes or until pumpkin is soft. Using a stick blender or food processor, puree soup until smooth.
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Stir in thickened cream and chives. Ladle soup into bowls and top with dollops of sour cream.
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Sprinkle over toasted pumpkin seeds and parsley. Season with salt and pepper and serve with chargrilled bread on the side.
