Creamy pumpkin soup

With pepitas for crunch and dried cranberries for sweetness, this creamy pumpkin soup is extra special.

The ingredient of Creamy pumpkin soup

1. 2 tablespoons olive oil, plus extra to serve
2. 1 onion, roughly chopped
3. 2 garlic cloves, roughly chopped
4. 600g pumpkin, peeled, chopped
5. 1 potato, chopped
6. 2 carrots, chopped
7. 1 leek (white part only), chopped
8. 1/2 teaspoon ground nutmeg
9. 3 cups (750ml) Massel chicken style liquid stock
10. 1/2 cup (125ml) pure (thin) cream
11. 1 tablespoon pumpkin seeds (pepitas), toasted
12. Dried cranberries, to serve
13. Finely chopped flat-leaf parsley leaves, to serve

The instruction how to make Creamy pumpkin soup

1. Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.

Nutritions of Creamy pumpkin soup

calories: 163.954 calories
fatContent: 10.4 grams fat
saturatedFatContent: 4.4 grams saturated fat
carbohydrateContent: 17 grams carbohydrates
sugarContent: 4.7 grams sugar
fibreContent:
proteinContent: 2.8 grams protein
cholesterolContent: 22 milligrams cholesterol
sodiumContent: 327 milligrams sodium