Pumpkin & Potato Soup

preparation 10 minutes
cook time 25 minutes
Serves 4

Ingredients Method

½ pumpkin (approx. 400g), peeled and cut into small cubes
500g Maris Piper potatoes, cut into small cubes
Sage leaves from one sprig
1 red onion, diced
1 clove of garlic, crushed
1 tbsp olive oil
200ml vegetable stock
Salt and pepper

Heat the oven to 200°C/Fan 180°C/Gas 5.

Spread the pumpkin onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.

Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.

Blend the pumpkin mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.

Ingredients

½ pumpkin (approx. 400g), peeled and cut into small cubes

500g Maris Piper potatoes, cut into small cubes

Sage leaves from one sprig

1 red onion, diced

1 clove of garlic, crushed

1 tbsp olive oil

200ml vegetable stock

Salt and pepper

Method

Heat the oven to 200°C/Fan 180°C/Gas 5.

Spread the pumpkin onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.

Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.

Blend the pumpkin mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.