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.
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