The best-ever pumpkin soup boils down to the flavour boosters that simmer away with the veg. Then it's all about the artistry of the toppings, so you ran get creative!
Michelle Southan
let's go!
2 tbs extra virgin olive oil 1 brown onion, finely chopped 2 tbs sun-dried tomato pesto, plus extra, to serve 2 garlic cloves, crushed 1 large fresh rosemary sprig 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped 1L ctn (4 cups) Massel Organic Chicken Liquid Stock 40g (½ cup) shredded parmesan Thickened cream and fresh basil leaves, to serve
