• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 300g pumpkin, skinned
  • 100g russet potatoes
  • 1 clove garlic, skinned
  • 2tbsp butter
  • 50ml whipping cream
  • 800ml chicken stock
  • salt to taste
  • Pepper to taste
  • Parsley for garnishing


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

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