Pumpkin Soup
Print Recipe
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| Prep Time |
| Less than half hour |
| Cook Time |
| Less than half hour |
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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.
Recipe Notes
Remove centre piece of blender lid to allow steam to escape. Place a clean towel over the opening to avoid splatters.
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