Autumnal Potato and Pumpkin Soup
- Prep in:
- 15 mins
- Cook in:
- 25 mins
- 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
