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Ingredients
- 500 g Kent pumpkin roughly chopped (after peeling)
- 1 Small brown onion diced
- 500 ml chicken stock
- 100 ml milk
- 30 g butter
- Sea salt
- Cracked black pepper
- Cream to serve
- Pepitas to serve
- Bread and butter to serve
Instructions
- Place the pumpkin, onion, chicken stock, milk, butter into the inner pan, and season with salt and pepper. Close the lid and press the 'Porridge/Soup' setting. Cooking will take around 1.5 hours.
- When the soup is cooked, press 'Off'. Remove the inner pan from the rice cooker and blitz with a stick blender until smooth.
- Divide into soup bowls, top with a drizzle of cream and a sprinkling of pepitas.
