To make this quick pumpkin soup, just pop butternut cubes in the microwave with stock, cook for 20 minutes, puree and you’re done! Too easy!
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Ingredients
Method
1.
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.
2.
Stir in thickened cream and chives. Ladle soup into bowls and top with dollops of sour cream.
3.
Sprinkle over toasted pumpkin seeds and parsley. Season with salt and pepper and serve with chargrilled bread on the side.
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