Pumpkin Soup

Ingredients

• olive oil
• 2 onions, sliced
• 1 Tbsp Gregg's Crushed Garlic
• 1 tsp Gregg's Ground Nutmeg
• 1.5kg pumpkin, peeled, seeded & cut into chunks
• 1.5 litres liquid chicken stock
• 300ml cream
• Gregg's Natural Sea Salt, freshly ground
• Gregg's Whole Black Peppercorns, freshly ground
• sour cream, to garnish
• fresh parsley, to garnish

Method

Heat the oil in a pot and sauté the onions and Gregg's Crushed Garlic and Ground Nutmeg until soft and fragrant.  Add the pumpkin and stock and bring to the boil.  Reduce heat and simmer for 20 minutes or until pumpkin is soft.

Puree in a blender or food processor.  Stir in cream and freshly ground Gregg's Natural Sea Salt and Whole Black Peppercorns.

Return to heat and heat through.

Serve hot, garnished with sour cream and fresh parsley.