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Pumpkin soup

The ultimate autumn soup: mild, bright orange and velvety smooth.

⏱ 45 min🍽 Serves 4

Ingredients

• 🎃Pumpkin800 g
• 🥔Potatoes200 g
• 🧅Onion1
• 🧈Butter20 g
• •Stock cube1
• •Water750 ml
• 🍶Cream100 ml
• •Nutmeg
• •Salt
• •Pepper

Method

1. Peel the pumpkin, scoop out the seeds and cube the flesh. Peel and chop the potato and onion.
2. Melt the butter in a pan over medium heat and soften the onion for 3 minutes.
3. Add the pumpkin, potato, water and stock cube.
4. Simmer gently for 25 minutes, until the vegetables are tender.
5. Blend with the cream, season with salt and pepper and add a pinch of nutmeg.

💡 Tip : Red kuri squash can be cooked with its skin on: no need to peel it.

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