Pumpkin Soup
Ingredients
- 1kg butternut squash or Japanese pumpkin
- 1 onion, chopped
- 420g creamed corn
- 3 ½ cups chicken stock (look for the option of no added salt)
- 1 tbsp. butter
Method
- Combine pumpkin, onion and butter in a large bowl.
- Cover the ingredients and cook on high for 3 minutes in the microwave.
- Add chicken stock to the bowl. Then, cover and microwave the mixture for a further 25 minutes.
- Puree mixture in blender or processor.
- Finally, stir corn into the mixture and serve.