Golden Butternut Soup
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock/Vegetable stock||1 1⁄3 Pint (4 Cups, 1 Liter)|
|Butternut pumpkin||1 1⁄2 Pound, peeled and sliced (750 Gram)|
|Potatoes||2 , peeled and sliced|
|Dried marjoram||1⁄2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Place onion, garlic and 2 tablespoons stock in a saucepan over a medium heat and cook for 2-3 minutes or until onion is soft. Add remaining stock, pumpkin, potatoes, marjoram, nutmeg and black pepper to taste and cook, stirring occasionally, for 25 minutes, or until pumpkin and potato are tender. Stir in buttermilk. Cool slightly.
2. Puree soup, in batches, in a food processor or blender.
3. Return soup to a clean saucepan and heat gently, do not allow to boil or soup will curdle.