We’ve all enjoyed a version of pumpkin soup, a favourite that is easy to prepare and quick to cook. This delicious recipe feeds six and is a fool-proof guide to preparing the crowd-pleasing favourite.
Pumpkin owes its orange colouring to carotenoids, naturally occurring pigments which aid everything from eye-sight to skin health. The potatoes create a filling base, and contain niacin for aiding cardiovascular function. The chicken stock and cream add a richness of flavour to this classic recipe, although vegetable stock makes a good substitute if you are looking for a vegetarian meal.
Serve garnished with croutons if you wish to add a little crunch to this otherwise delightfully smooth soup.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
|300 g pumpkin, cut into cubes||8 potatoes, peeled and cut into cubes|
|500 ml chicken stock||200 ml pouring cream|
|salt and pepper to taste||1 tsp nutmeg|
|croutons, to serve||2 tbsp parsley, to serve|
- Steam the pumpkin and potato for 30 minutes or until very tender.
- Add to a Large Saucepan and using a hand stick blender, blend the steamed pumpkin and the potatoes, while gradually adding heated stock.
- Add cream, season with salt, pepper and nutmeg and stir continuously.
- Serve in bowls topped with parsley and croutons.