I have been using this recipe for ages! Only 2 ingredients, but it’s the perfect ratio for a delicious pumpkin soup!  This makes 2 serves but can easily be doubled or trippled!

500 grams of pumpkin

500 mls chicken stock (salt reduced) 

Peel and chop up pumpkin into bite size pieces.

At about 180 degrees bake pumpkin.

Bake for about 25 mins or until pumpkin is soft all the way through.

Add pumpkin and stock into bowl, use stick blender to mix until smooth.

That’s it! Easy as and delicious.

Enjoy with a dash or cream or sour cream!

This is the perfect recipe to add the random potato you haven’t used or the carrot in the bottom of the crisper! By roasting the pumpkin it gives the soup a lovely sweet flavour. Very versatile and leave out the cream for a healthy option.

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