|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
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
Chinese pepper steak & potato stir-fry
Sizzle up your week with this Chinese Pepper Steak & Potato Stir-fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!