Pumpkin Soup
Serves 5 | Prep under 30 mins
Serves 5 | Prep under 30 mins
INGREDIENTS
300g of pumpkin, skinned
100g of russet potatoes
1 clove garlic, skinned
2 tablespoons of butter
50ml of whipping cream
800ml of chicken stock
Salt to taste
Pepper to taste
Parsley for garnishing
100g of russet potatoes
1 clove garlic, skinned
2 tablespoons of butter
50ml of whipping cream
800ml of chicken stock
Salt to taste
Pepper to taste
Parsley for garnishing
METHOD
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.
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.
