Quick & Easy

Pumpkin soup

pumpkin soup



1.Heat oil in a large saucepan on high. Sauté onion and garlic for 2-3 minutes until onion is tender. Add pumpkin and potato. Cook, stirring for 1 minute.
2.Pour over stock. Bring to boil. Simmer covered for 15-20 minutes until the vegetables are very tender.
3.Puree mixture using a hand blender (or transfer to a food processor). Stir in milk. Reheat gently. Serve with a swirl of cream. Garnish with a sprinkling of chives. Serve with crusty bread.

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