Curried Pumpkin Soup  

This is a soup  I have been making since I was a teenager. It’s a really quick and easy recipe that can be adapted to any root vegetable.

You will need the following ingredients:

  • 500g Kent or butternut pumpkin, chopped into small chunks,
  • 2 potatoes, diced 
  • 1 large onion or 1 leek, diced
  • 30g butter 
  • 1’litre of vegetable of chicken stock
  • 1 tablespoon curry powder 
  • Salt and pepper
  1. Melt the butter in a large saucepan with a dash of olive oil.
  2. Add in your onion or leeks and sweat down.
  3. Add in your pumpkin and potato and stir to combine. Cover and let simmer gently for around 10 minutes until the vegetables have softened.
  4. After the 10 mins are up, add in the curry powder and stir to combine.  Pour in the chicken stock and bring to the boil.
  5. Once boiling, turn down to a simmer and leave for around 30 minutes or until the vegetables are lovely and soft.
  6. Add in a teaspoon of salt and pepper and blend with a stick blender until lovely and smooth.
  7. If you are serving straight away a drizzle of creme fraiche or if you’re feeling really decadent – some cream and chives.

Happy Cooking 🍴

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