In a large pot, sauté onion and garlic in melted butter. Add spices and allow to cook for 2 minutes.
Add butternut to the pot, along with the stock cube and water – the liquid won’t quite cover all the pumpkin.
Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender about 10 minutes.
Remove from heat and use a stick blender to blend until smooth and creamy.
Season to taste with salt and pepper.
1kg Nature’s Garden Frozen Butternut
1/2 Onion, sliced
2 tbsp Crushed Garlic
50g FoodLand Butter
1 tsp Spiceman’s Six Taste spice
1 tsp Ground Coriander
1 tsp Ground Cumin
1 Vegetable or Chicken Stock Cube
3 cups Water
Salt and Pepper