The sister stayover on friday night and requested for me to make her some creamy pumpkin soup for lunch the next day. Hence, I've decided to make exactly what she has asked for as starters and Shepard's Pie for mains.
Cream of Pumpkin Soup
Ingredients:
Half a pumpkin
100ml of Cream
300ml of chicken stock
Salt
Pepper
1 tbsp of Butter
Method:
1) Cut the pumpkin into large chunks and steam them for about 15-20mins or till they are soft
2) Once they are soft, scrape them of their skins and marsh them up till they look like puree
3) Melt the butter and add in the pumpkin puree
4) Add in the the chicken stock and bring it to a boil
5) Transfer the boiled pumpkin soup to a blender and blend it till its smooth
6) Pour it back to the pan and add the cream into it till it is fully incorporated into the soup. Do not bring the soup back to boil.
7) Serve while its hot!
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