Pumpkin Soup

Name: Pumpkin Soup
Ingredients: 300 g pumpkin (skinned); 100 g russet potatoes; 1 clove garlic (skinned); 2 tbsp butter; 50 ml whipping cream; 800 ml chicken stock; salt to taste; Pepper to taste; Parsley for garnishing

By Chef Nermala Dass

Prep Time

Less than half hour

Cook Time

Less than half hour

Prep Time

Less than half hour

Cook Time

Less than half hour

Prep Time

Less than half hour

Cook Time

Less than half hour

Prep Time

Less than half hour

Cook Time

Less than half hour

Ingredients

300g pumpkinskinned
100g russet potatoes
1 clove garlicskinned
2tbsp butter
50ml whipping cream
800ml chicken stock
salt to taste
Pepper to taste
Parsley for garnishing

Instructions

Cube pumpkin and potatoes to a medium size.
Heat butter over medium fire, add garlic, pumpkin and potatoes.
Cook for 5 minutes, then add chicken stock, salt and pepper. Bring the mixture to a boil.
Cover and reduce heat. Let it simmer for 15 minutes.
Place pumpkin mixture in a blender and blend until smooth.
Serve soup with cream, garnish with parsley.