Pumpkin Soup

A deliciously rich pumpkin soup.

6
15
30-40
Equipment: 
  • Weighing scales
  • Measuring jug
  • Tablespoon
  • Large pan
  • Wooden spoon
  • Chopping board
  • Sharp knife
  • Blender
  • Teaspoon
Ingredients: 
  • 50 grams butter
  • 400 grams pumpkin or squash
  • 3 potatoes
  • 2 onions
  • 1 litre chicken stock (2 stock cubes)
  • ½ teaspoon ground coriander
  • Pepper to taste
Simple steps: 
  1. Melt butter in large saucepan.
  2. Peel and cube the pumpkin, peel and dice the potatoes and chop the onions.  Add all the vegetables to the pan, cover and sweat over a low heat for 10 minutes.
  3. Add all the hot stock, pepper and coriander.
  4. Cook until tender for about 20 minutes.
  5. Blend until smooth, if it is too thick add some water.
  6. Adjust seasoning.
  7. Serve with a slice of toasted ciabatta.

Top Tips

Serve with a swirl of cream and some chopped chives.

Fat: 
7.2g
Saturated fat: 
4.4g
Carbohydrates: 
25.9g
Sugars: 
5.0g
Salt: 
1.1g
Allergen information: 
Barley
Celery
Gluten
Milk
Wheat