Pumpkin & Silverbeet Soup
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 20grams butter
- 2 onions, chopped
- 1kilograms butternut pumpkin
- 1 bunch silverbeet
- 2L chicken stock
- 1 pinch pepper (for seasoning)
- 1tablespoons olive oil
- 1 stalk celery, chopped
- 1 pinch sea salt ground (to taste)
- 1 small baguette, sliced, toasted (to serve)
Method
Step 1 of 6
Trim ends of the silverbeet and thoroughly wash leaves in plenty of cold water. Cut along either side of white stalk and discard. Drain leaves.
Step 2 of 6
Peel pumpkin, remove seeds and roughly chop.
Step 3 of 6
Heat butter and oil in a large pan. Add onion, celery and garlic and cook gently for 5 minutes until very soft.
Step 4 of 6
Add pumpkin, water or stock and season with salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer for 15 minutes until pumpkin is tender.
Step 5 of 6
Purée the pumpkin in a food processor or with a hand-held stick blender until smooth. Season and add silverbeet.
Step 6 of 6
Reheat gently to wilt silverbeet. Serve with toast.
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