|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
Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.
Low sat fat
A warming one-pan dish, our jerk potato and black bean curry is quick and simple but brimming with vibrant Caribbean flavours - get cooking our recipe now!
Spiralized Potato Recipe with Wrapped Cod with Herbs
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