- 2 kg butternut pumpkin (peeled, seeded and cut into chunks)
- 1 medium brown onion (roughly chopped)
- 1 inch gingerroot (a little smaller than a wine cork, peeled and sliced finely)
- 6 sprigs fresh rosemary
- 1⁄2 cup fresh cream
- 1 liter chicken stock
- white wine
- extra virgin olive oil
- flaked sea salt
- black pepper
Directions See How It's Made
- Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
- In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
- Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
- Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx 1/2 - 3/4hr.
- Add the cream and simmer a further 15 minutes.
- Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
- Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
- * Return the soup to a low heat and season to taste.
- * Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.