equipment

  • 1 blender
  • 1 casserole

Ingredients

  • 750g jap pumpkin into cubes
  • 250 g potato cubes
  • 2 medium onion diced
  • 3 nut chicken crumbled
  • 3 1/2 cup water
  • 250 ml clotted cream
  • 1 pinch * seasoning to taste

method

  • STEP 1 Put all the ingredients except the cream, in a large saucepan.
  • STEP 2 Simmer until the vegetables are tender.
  • STEP 3 Remove from heat.
  • Step 4 Blend with a stick blender until smooth.
  • STEP 5 Add the cream and mix (do not boil after adding cream).
  • STEP 6 season to taste.

Notes

I only used Jap pumpkin as it has the finest flavor. Add salt before attacking mixing. We like a lot of pepper in this soup because it really compliments the pumpkin flavor in this recipe. Serve with crusty bread.

For more inspiration this winter, head to our soup collection .