7 September, 2015
Pumpkin Soup
Pumpkin Soup
Serves: 6-8
Ingredients:
- 1.5kg pumpkin
- 2 medium potatoes
- 1 small sweet potato
- 1 onion
- 1/4 head cauliflower
- 4 litres chicken or vegetable stock
- 1 tablespoon minced garlic
- 1 teaspoon nutmeg
- Salt & pepper, to taste
- 300ml thickened cream
Method:
- Peel and roughly chop all vegetables into about 2cm pieces and place in a large soup pot with the minced garlic
- Our the chicken stock over the vegetables, if the stock does not cover the vegetable add enough water so the vegetables are just covered
- Bring to the boil and then simmer, with the lid off, for 20 minutes until all the vegetables are soft
- Use a stick blender to process the soup until smooth and add salt & pepper to taste
- Add in the nutmeg and cream stirring though until well combined and serve.
Recipes Notes:
Þ You can use any variety of pumpkin. I prefer about 1kg of butternut and 500g of jap pumpkin
Þ Picture shown with an additional tablespoon thickened cream stirred through
Þ For a healthier alternative to cream you can use 1 cup of natural yoghurt
Þ Store covered in the fridge for a maximum of 3 days
Þ This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.