Creamy Butternut Pumpkin Soup

Ingredients for creamy butternut pumpkin soup

1 butternut pumpkin, about 800 g, peeled, seeded and cut into chunks
1 large carrot, peeled and thickly sliced
1 red capsicum, seeded and chopped
1 large onion, thinly sliced
3 garlic cloves, crushed
salt and freshly ground black pepper
⅓ cup cream cheese
1 tablespoon finely snipped fresh chives
1½ tablespoons chopped fresh flat-leaf parsley
TO SERVE:
blue cheese, crumbled
sprigs of fresh flat-leaf parsley to garnish

Preparation method for creamy butternut pumpkin soup

1. Bring 1 litre of water to the boil in a large saucepan. Add the pumpkin, carrot, capsicum, onion, garlic and a pinch of salt, then cover and cook gently for 30 minutes, or until the vegetables are tender.
 
2. Take the pan off the heat to allow the mixture to cool slightly. Tip the cooled mixture into a blender or food processor and purée until smooth. Add the cream cheese and blend once more.
 
3. Return the soup to the pan, stir in the herbs and reheat gently. Season to taste. Serve the soup with little pieces of the blue cheese scattered over the top and garnish with sprigs of parsley.
 

From: Good Food For Less