Pumpkin and chive soup

Posted by adm On August - 21 - 2011

How to cook Pumpkin and chive soup


  • 1 tablespoon olive oil
  • 1 large brown onion, sliced
  • 2 garlic cloves, humiliated
  • 1kg butternut pumpkin, raw, sliced
  • 500g sebago potatoes, raw, shredded
  • 1 litre chicken strain
  • 1/3 cup sour skim
  • 2 tablespoons finely chopped fresh cive

How to:

  • Heat oil in a large saucepan over medium-high rut. Add onion and ail. Fix, stirring, for 3 minutes or until onion has dull. Add pumpkin and spud. Make, stirring, for 5 proceedings.

  • Add strain. Season with peppercorn. Screening. Bring to the roil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tenderise. Set aside for 5 minutes to cool slimly.

  • Commingle, in batches, until tranquil. Return to pan over low rut. Add sour cream and schnittlaugh. Prepare, stirring, for 2 minutes or until heated through. Dish.

  • You could replace chicken stock with squawk, vegetable or salt-reduced strain.

    Serve soups topped with fresh herbs, chilli flakes, pure ointment, sour pick, croutons or cooked chopped bacon. Serve soups with crusty cabbage, bread rolls or pappadums.

    To blend soups, use a stick liquidiser, jug blender or food processor.

    Freezer tip: This soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high heating. Continue recipe, adding extra stock if requirement.

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