|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 200c.
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 and serve with parsley scattered over and some crusty bread.
Explore more Autumn recipes.
½ pumpkin (approx. 400g), peeled and cut into small cubes
500g Maris Piper potatoes, cut into small cubes
Sage leaves from one sprig
1 red onion, diced
1 clove of garlic, crushed
1tbsp olive oil
200ml vegetable stock
Salt and pepper
Indian spiced potato and coconut curry with sambal and mint chutney
Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.
Tuscan potatoes and chicken recipe
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
Spiralized Potato Recipe with Wrapped Cod with Herbs
This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
This campaign was originally produced in the framework of a programme co-financed by the European Union