Pumpkin Soup
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I don't know if it's because it's been cold but I have been enjoying soups.
I want to share my family's favourite pumpkin
soup
Serves 4
INGREDIENTS
6. Return to pot over low heat and stir in cream, nutmeg, pepper and salt. Heat gently before serving.
Enjoy
I want to share my family's favourite pumpkin
soupServes 4
INGREDIENTS
- 750 g butternut pumpkin cubed peeled seeded
- 2 carrots coarsely chopped
- 2 onions cut into wedges
- 1 garlic clove peeled
- 2 1/2 tbs olive oil
- 1 potato diced large
- 1 Litre of chicken stock ( homebrand is good )
- 1 cup cream
- 1 tsp ground nutmeg
- 1 pinch salt and pepper *to taste
Method
- Preheat oven to 180C or 160C Fan-forced .
- Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan.
- Drizzle with olive oil and bake for 40-60 minutes until soft
- In a small pot, add potato and add water until just covered Cook potato in water until soft. Add chicken stock to potato ( don't drain water from potato)
6. Return to pot over low heat and stir in cream, nutmeg, pepper and salt. Heat gently before serving.
Enjoy
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