|Sat Fat 0.5g||2|
A wonderful pumpkin soup recipe which holds the warming flavours needed to thaw that Autumnal chill. The blend of pumpkin, potato and vegetable stock creates a thick consistency which holds a fragrant mix of tastes and flavours. Follow our easy method below.
Heat the oven to 200°C, 180°C Fan, Gas Mark 6.
Spread the pumpkin onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.
Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.
Blend the pumpkin mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes, garnish with the parsley and serve with crusty bread.
Explore more Autumn recipes.
500g Maris Piper potatoes, cut into small cubes
½ pumpkin (approx. 400g), peeled and cut into small cubes
1 red onion, peeled and diced
Small handful fresh sage leaves
1 clove of garlic, peeled and crushed
1 tablespoon olive oil
200ml hot vegetable stock
Small handful freshly chopped parsley, to garnish
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
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