Pumpkin soup
Kick off the spooky season with a hearty bowl of pumpkin soup!
Serves
4
Prep
10 mins
Cook
35 mins
Method
- Preheat oven to 200°C
- Melt butter in a baking tray
- Add pumpkin and carrot in the melted butter and bake for 30-35 minutes until they soften
- Place the carrots and pumpkin in a bowl with the stock
- With a blender, blend the soup until smooth, then season with salt and pepper
- Pour soup into individual bowls. Using the sour cream, draw a spiderweb on top of each serve. Serve with bread.
Ingredients
- 20g butter
- 1 kg butternut pumpkin, peeled, deseeded and cut into 4cm cubes
- 2 carrots, peeled and cut into 4cm lengths
- 500ml chicken or vegetable stock
- Salt and ground white pepper
- Sour cream
