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
Fletchers Thick White Sliced BreadView Product