Pumpkin Soup

 

 

 

Method

Ingredients

  • 1 1/2 kg pumpkin
  • 1 litre chicken stock
  • 1 medium onion, chopped
  • 425g can tomatoes
  • 6 spring onions chopped
  • extra chicken stock or cream
  • juice of 1 lemon
  • 1 teaspoon brown sugar
  • salt and freshly ground black pepper
  • sour cream
  • chopped chives

Method

Peel and chop pumpkin and place in a saucepan with chicken stock, onion, tomatoes
and spring onion. Bring to the boil and simmer until pumpkin is tender.
Place in a food processor in batches and process until smooth. If too thick
add extra chicken stock or cream if needed to achieve desired consistency.
Add the lemon juice and brown sugar and season to taste with salt and ground
pepper. Serve with a dollop of sour cream and chopped chives.

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