Autumnal Potato and Pumpkin Soup

Autumnal Potato and Pumpkin Soup
Prep in Prep in:
15 mins
Cook in Cook in:
25 mins
Serves Serves:
4
Per Serving %RI
KCAL 164 8
Fat 3.5g 5
Sat Fat 0.5g 2
Salt 0.2g 3
Sugar 5g 5

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.

Explore more Autumn recipes.

Ingredients

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

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

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