Cook Time 30 minutes
550g peeled & seeded kent pumpkin diced into 2cm cubes
100g brown onion, peeled and diced
35g canned evaporated skim milk
15ml light cream
Salt & pepper
Pre-heat oven to 180°C. Evenly distribute the diced brown onion on a non-stick baking tray and roast for approximately 7 minutes or until golden but not burnt.
Place diced pumpkin, water and roasted onion into a large deep saucepan, cover with a lid then simmer over medium heat until the pumpkin is tender. Remove and blend with a food processor until completely smooth.
Add the blended soup back to the saucepan and bring to a simmer. Add cream, evaporated skim milk, then season with salt and pepper to taste.
Evenly portion soup into each bowl and enjoy.