Easy Pumpkin Soup
This Easy Pumpkin Soup is a heart-warming favourite, no matter your culinary skills. Using fresh ingredients, it’s quick and easy to make and a real must-have on a cold autumnal evening.
1 ripe pumpkin, peeled, deseeded and chopped into chunks
1 large white onion, chopped
2 garlic cloves, chopped or minced
1 large potato, chopped
1 litre of vegetable or chicken stock
100ml double cream
1 handful pumpkin seeds, toasted
Salt and pepper
Kara White Bread
Place the diced pumpkin, onion, garlic and potato into a large pan and pour over the stock.
Boil rapidly for 20-25 minutes or until the pumpkin seeds become soft and tender.
Once tender, blitz in a blender until changed into a smooth consistency.
Add the cream to the mixture (leaving some for the garnish) and add salt and pepper as required.
Ladle the soup into bowls and garnish with a dollop of cream and a sprinkling of toasted pumpkin seeds.
How to toast pumpkin seeds
Warm a frying pan over a medium heat and drizzle in a little oil. Add the pumpkin seeds and fry until the seeds start to pop.
Remove from the pan and use for garnish.
This recipe uses
Sliced Bread: Thick White Sandwich BreadView Product