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Recipe

Pumpkin Soup

Ingredients

  • 2 tbsp olive oil, plus extra to serve
  • 1 onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 600g pumpkin, peeled, chopped
  • 1 potato, chopped
  • 2 carrots, chopped
  • 1 leek (white part only), chopped
  • 1/2 tsp ground nutmeg
  • 750ml Chicken Stock
  • 125ml pure cream

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook until soft.
  2. Combine stock with 500ml water, add the remaining ingredients then bring to the boil. Ensure heat is low, cover and cook until the vegetables are tender.
  3. Once slightly cooled, transfer in batches to a blender and blitz until smooth.
  4. Return soup to the saucepan and warm over low heat. Stir in cream to finish.
  5. Fill Freezer cubes to the 1 or 2 cup line, allow to cool, pop on lid and its ready to freeze.
  6. Once frozen solid, you can remove from the cubes and place in a freezer-safe bag.