Pumpkin and Potato Soup

This delicious soup is suitable for any lunch or dinner. Easy to make and very delicious with or without the addition of cream….and for those of us with dietary problems, omit the dairy and substitute where appropriate i.e remove butter and use coconut oil or a light olive oil and use water if worried about using homemade chicken stock.

4 - 6

15 minutes

30 - 45 minutes

Stove cooking

Ingredients

1kg pumpkin

- peeled and chopped
2 red onions

- finely chopped
30g butter

- or tbsp of selected oil for dairy free (coconut/light olive oil etc)
850ml chicken stock

- or water
2 large potatoes

- peeled and diced
½ tsp dried tarragon
Pinch of ground nutmeg
1 tsp parsley

- finely chopped
250ml fresh milk
125ml double cream
Sea salt and freshly ground black pepper
Garnish
Fresh parsley

- finely chopped

Instructions

01 Prepare all vegetables as above.
02 Melt butter in a large saucepan and add chopped onions. Fry for a few minutes until yellow.
03 Add potato cubes and fry for 3 minutes. Add pumpkin and on a low heat cook for a further 3 minutes. Now add stock, tarragon, parsley, nutmeg and season to taste with salt and pepper.
04 Cover the pot and simmer, on a low heat, for approx 15 minutes or until pumpkin and potato are tender.
05 Remove the pan from the heat, cool for a few minutes and add the milk. Blend all ingredients in a food processor or blender.
06 Pour back into saucepan and add cream. Gently re-heat and serve hot.