| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
|
- 1 small onion finely diced
- 1 garlic clove finely diced or minced
- 1 tbs oil
- 1/4 kent pumpkin skin removed
- 2 small potatoes diced
- 500 mils vegetable stock
- 200 ml cream or milk
- Salt and Pepper
Ingredients
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|
- Peel and chop finely the onion & garlic
- Peel skin off pumpkin and potatoes and chop into small pieces, smaller sizes will reduce the cooking time. Roast in oven for 30 mins
- Heat oil in a big pot and fry onions & garlic until soft
- Add pumpkins & potatoes once roasted and stir
- Add stock and simmer for 20mins or until all ingredients are cooked & soft
- Finely chop chives and set aside.
- Blend/purée soup mix until smooth using stick mixer
- Add cream/milk and purée further
- Serve into bowls and sprinkle with chopped chives with warm crusty bread and a dollop of sour cream!
- Eat and Enjoy!
Equipment:
Knife
Chopping board
Stock pot
Stick blender (or other blender)
Measuring jug
Measuring spoon
Optional Extras
Roasting pumpkin first gives greater depth of flavour
To peel pumpkin more easily microwave pieces for 3mins each or until flesh just under skin softens
Add nutmeg
Top each bowl with a teaspoon of sour cream
You can also substite the fresh cream with the soured cream
Allowing the soup to cool just a little before mixing the cream through stops the cream splitting
Fry a teaspoon of green curry paste with the onions & replace cream with coconut cream
Replace onions with 2 leeks
Put all ingredients, except cream & chives, in a slow cooker for 3-4 hrs or until vegetables tender and blend
Adult Assistance
Peeling pumpkin
Blending soup