Chicken and Pumpkin Soup

This excellent creamy chicken with roasted pumpkin soup is superb on cold winter days.

Ingredients serve 6

2 tbls butter or oil

2 finely chopped brown onions (300g)

650 g chopped boneless chicken breast and thigh

750 ml vegetable stock

750 ml chicken stock

1 tsp mixed herbs

1 tsp ground nutmeg

1 tsp salt

½ tsp white ground pepper

750 g roasted pumpkin puree

150 ml cream

Method

Place butter in a medium soup pot with onions and cook over medium heat until onions are soft. Add chicken and cook for approx. 3 minutes. Add stock, herbs, nutmeg, salt, pepper and pumpkin puree. Bring to the boil and simmer covered for approx. 40 minutes. Puree the soup with a stick blender until smooth. Bring the soup back to the boil and add cream. Pour into bowls, add a dollop of cream and sprinkle with finely chopped chives or parsley. Serve the soup with crusty bread.

Note: Try adding other ingredients to the soup such as carrots and sweet potatoes.