1 tablespoon olive oil
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1 kg pumpkin (Jap or butternut), peeled and chopped
1 1/2 cup hot water with 2 Massel chicken style stock cubes
salt and pepper to taste
1/4 tsp nutmeg (optional)
1/3 cup light evaporated milk
2 tbs chopped parsley or chives
- Place olive oil, onion, garlic in a large heatproof bowl. Cook uncovered in the microwave for 3 minutes on High.
- Add pumpkin and stock. Cover, and cook for 15-20 minutes on High. Allow to stand for 15 minutes. Blend in a blender or food processor until smooth. Season to taste.
- Stir the cream, nutmeg, and sprinkle with herbs.
Note: For variation, halve the pumpkin quantity and replace with sweet potato.