#pumpkinsoup

🎃 Ingredients;

2 tbsp olive oil

2 onions, finely chopped

1kg pumpkin or squash, peeled, deseeded and chopped into chunks

700ml vegetable stock or chicken stock

150ml double cream

🎃 Utensils

Chopping board and knife (for onions and pumpkin)

Large saucepan and lid

Wooden spoon and tablespoon

Glass jug(s) for stock and cream

Handheld blender

Soup bowls (to serve)

🎃 Instructions;

Heat 2 tbsp olive oil in your saucepan, then gently cook the chopped onions for 5 minutes until soft but not browned.

Add 1kg pumpkin or squash, which have been cut into chunks, to the pan. Carry on cooking for 8-10 minutes and stir occasionally until it starts to soften and turn golden.

Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to a boil, then simmer for 10 mins until the squash has softened.

Pour 150ml double cream into the pan and bring it back to the boil. Purée with a hand blender, being very careful not to splash the hot soup over yourself (I found this out the hard way, it hurts!!!)

For an even smoother consistency, pour the soup through a fine sieve. Enjoy!!

You know it’s fall when pumpkin soup arrives😸🙋🏼‍♀️ 

  Ingredients : 

 Steamed pumpkin and then mashed. 

 2 cups of water 

 3 tbsp of oats 

 1 tbsp of cinnamon 

1 small white onion 

 1 tbsp of minced ginger