• 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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