Prep 15 mins
Cook 25 mins
This soup is honestly to DIE for!! Infact, I can't wait to make it again!!! And soon!! I became quite excited about it while I was typing the recipe out!!! LOL!! The nutmeg added really makes it! If making this soup in advance, leave the egg yolks and cream out until close to serving time. If freezing the soup, leave the egg yolks and cream out until thawed and heated.
- 2 kg pumpkin (about 4 lbs)
- 1 large onion, chopped
- 2 -3 cloves garlic, crushed
- 5 cups campbell's chicken stock
- 2 -3 bay leaves
- 1 dash nutmeg (to taste)
- salt and pepper
- 1 cup hot milk
- 2 egg yolks
- 1⁄4 cup cream
- 2 tablespoons butter
- chopped parsley
- chopped spring onion
- cream, extra
- Peel, seed and dice the pumpkin.
- Saute the onion and garlic in a deep pan.
- Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
- Add Chicken stock and bring to the boil.
- Reduce the heat, and add Bay leaves.
- Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
- Remove from the heat and using a blender, puree the soup.
- Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
- Beat the egg YOLKS and cream together.
- Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
- Pour it back into the soup and heat.
- Do NOT boil.
- Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
- Serve piping hot!
- and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
This is a nice soup. I found it to be very creamy and quite tasty if it is left to cool a bit. I made it for our lunch today with the first butternut squash of the season and I really enjoyed it. Thank you for sharing this recipe.