Lunch
Pumpkin soup
Ready in a few easy steps - this recipe is practically foolproof. The trick to this pumpkin soup's velvety texture is to add the cream to the already blended vegetables, and then remove from the heat so that it doesn't boil and curdle. The author of this recipe, TrishJ, adds onion for a sweet yet savoury taste, and recommends adding a generous amount of pepper as it complements the pumpkin flavour. And we’re not the only ones who love it - almost 150 of our members have tried and tested this pumpkin soup recipe,
INGREADIENT
- 750 g jap pumpkin diced
- 250 g potatoes diced
- 2 onions diced medium
- 3 chicken stock cubes crumbled
- 3 1/2 cups water
- 250 ml thickened cream
- 1 pinch salt and pepper *to taste
Direction
- Place all ingredients, except the cream, into a large saucepan.
- Simmer until vegetables are tender.
- Pumpkin Soup
- Remove from heat.
- Blend with a stick blender until smooth.
- Add cream and stir through (do not boil after adding cream).
- Pumpkin Soup
- Season to taste.
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