ironbark pumpkin soup

Ingredients:

1. 400g ​pumpkin/ squash flesh (potiron muscade variety recommended)

2. 1 small​ onions

3. 40g unsalted ​butter

4. a pinches of ​sea salt 

5. a pinch​ of white pepper

6. 1tsp caster sugar

7. 300ml​ milk

8. 300ml​ water

9. crème fraiche/toasted pumpkin seeds/hazelnuts/ cayenne pepper (serving options)

directions:

1. remove outer skin and seeded centre of the pumpkin and dice.

2. finely chop the onions.

3. on medium heat, in a large saucepan, soften the onions in the butter for approximately 5 minutes without colouring.  

4. add the diced pumpkin and soften for approximately 6-8 minutes (the softening with the butter will bring out the sweet flavour of the pumpkin) stirring from time to time.

5. add the milk & water and bring to simmering point. simmer for 10 minutes (If you boil the milk too long it will separate, so cook very gently).

6. blitz the soup in a bender until it reaches a smooth velvety consistency.

7. season with salt, pepper and caster sugar if needed.

8. serve with optional toping, I’ve chosen toasted pumpkin seeds and cayenne pepper

9. enjoy!