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Pumpkin Soup

Posted by Anne McKenzie on

Serves: 4 

  • 1 diced onion
  • 1 tablespoon no added salt butter / margarine
  • 5 cups peeled and diced pumpkin
  • 1 cup diced potato
  • 2 carrots, diced  2 cups (500ml) chicken stock or 2 teaspoons of Salt Skip Chicken Stock powder dissolved in 2 cups of water
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • Pepper to taste
  • 2 cups (500ml) milk
Preparation:30min  ›  Cook:20min  
  1. In a large saucepan cook onion in butter. Add pumpkin, potatoes, water / stock, ground ginger, ground nutmeg and season with pepper. Cook for 20 minutes or until pumpkin and potatoes are tender.
  2. Add milk, blend until smooth, heat and serve with a dollop of cream

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