• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 400g pumpkin, peeled, seeded and chopped
  • 100g carrot, chopped
  • 1 red apple, peeled, cored and chopped
  • 100g onion, chopped
  • 1 clove garlic, crushed
  • 3 thin slices ginger
  • 1 tsp dried mixed herbs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 700ml water or chicken stock
  • 100ml whipping cream
  • Freshly ground black pepper
  • Seasoning
  • Salt and pepper to taste
  • 1 tsp chicken stock granules or to taste
  • Garnish
  • 1-2 tbsp finely chopped chives

Instructions

  1. Heat butter and olive oil in a deep saucepan over medium heat. Add onion and garlic. Sauté gently until onion turns soft.
  2. Add pumpkin, carrot, apple and mixed herbs. Stir–fry well. Increase the heat and bring to a boil.
  3. Pour in half the water or chicken stock. Cover and leave to cook on very low heat for 30-35 minutes, stirring occasionally until pumpkin is soft.
  4. Tip the contents of the saucepan into a food processor or blender. Add a ladle or two of the stock. Process to a smooth puree.
  5. Return the puree to the pan and add remaining stock. Bring to a gentle boil. Add cream and adjust seasoning to taste. Bring to a simmer over medium heat.
  6. Ladle into warm soup bowls and garnish with a little chopped chives.

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