Autumnal Potato and Pumpkin Soup

Per Serving

RI%

KCAL

164

Fat

3.5g

Sat Fat

0.5g

Salt

0.2g

Sugar

Prep in:

15 mins.

Cook in:

25 mins.

Serves:

4 Cost per Serving

Potato Type

Fluffy

Ingredients

500g of fluffy potatoes, such as Maris Piper potatoes or King Edward, 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

Method:

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.