Pumpkin soup is so easy to make and great to enjoy any time of the year.
I really like the flavour of Kent Pumpkins for soup. They tend to have a rich orange/yellow colour, and give a lovely smooth texture. However, you can use any pumpkin or butternut you like.
Pumpkin Soup
This is a quick and easy pumpkin soup
Ingredients
Instructions
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Prepare the Pumpkin
Peel the pumkin and chop it up into large chunks.
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Prepare potatoes
Peel and chop the potatoes into small chunks.
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Prepare onions and garlic
Peel and finely chop the onions.
Peel and crush the garlic
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Put all together
Place the pumpkin, potatoes, onion and garlic into a large saucepan.
Add the chicken stock, mixed herbs, coriander and nutmeg to the saucepan.
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Cook the soup
Bring the soup to the boil, then simmer on low for 20 minutes, until the vegetables are soft.
Once cooked, puree with a stick blender or mash with a potato masher.
I often serve this with homemade foccacia bread or Sourdough -
Serving
Serve in bowls, with a dollop of cream/sour cream/ yoghurt/ or dairy free cream along with fresh crusty bread
Note
I often serve this with homemade foccacia bread or Sourdough
