Creamy pumpkin soup

Original Source: http://www.taste.com.au/recipes/33375/creamy+pumpkin+soup

Ingredients

• 2 tablespoons olive oil, plus extra to serve
• 1 onion roughly chopped
• 2 garlic cloves, roughly chopped
• 600g peeled, chopped pumpkin
• 1 potato, chopped
• 2 carrots, chopped
• 1 leek (white part only), chopped
• 1/2 teaspoon ground nutmeg
• 3 cups (750ml) chicken stock
• 1/2 cup (125ml) pure (thin) cream
• 1 tablespoon pumpkin seeds (pepitas), toasted
• Dried cranberries and finely chopped flat-leaf parsley leaves, to serve

Process

Step 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.

Step 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.