PUMPKIN SOUP

Warm and creamy pumpkin soup - Quick and easy

I love this recipe in winter. It is such a hardy meal that warms the stomach.

This meal is my partner and I's favourite recipe - Mel Hoy

INGREDIENTS

• 300ML THICKENED CREAM

• 1 CHICKEN STOCK CUBE

• 1 KG KENT PUMPKIN

• 1 TBSP CRUSHED GRALIC

• 1 TSP SALT

• 1/2 CUP WATER

METHOD

1. In a large pot, dissolve the chicken stock cube in 1/2 cup of water over medium heat.

2. Add the diced pumpkin to the pot and bring it to a simmer. Cook the pumpkin until it becomes tender, about 15-20 minutes.

3. Once the pumpkin is tender, use an immersion blender or transfer the mixture to a blender to puree it until smooth.

4. Return the pureed pumpkin to the pot and stir in the crushed garlic, salt, and thickened cream.

5. Cook the soup over low heat for an additional 5-10 minutes, stirring occasionally, until it is heated through and well combined.

6. Taste and adjust seasoning if needed.

7. Serve the pumpkin soup hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.

8. Enjoy!