The perfect pumpkin soup
Submitted by: Katie Carlin
- 1/2 Butternut pumpkin
- 1/4 Jap pumpkin
- 2 Large onions
- 250 grams Potatoes
- 3 Chicken or vegetable stock cubes
- 1 litre water
- 1 cup Sour cream
- Sprinkle salt and pepper
With winter just around the corner your family will love this pumpkin soup recipe. Pumpkin and cream combine to create a delicious meal that is even better enjoyed with crusty bread and butter.
Peel and cut pumpkin and potatoes into small pieces, chop onions into quarters and put into a large saucepan. Crumble stock cubes over vegetables and add water and bring to the boil.
Reduce heat and simmer, uncovered for 25 minutes or until vegetables are soft.
Puree cooked ingredients in the blender, return to saucepan and add cream, salt and pepper and simmer for 5 more minutes. Serve with crusty bread and butter.
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