Pumpkin and chive soup

Cooking Soups Pumpkin and chive soup

This Pumpkin and chive soup is hearty, warming and extremely tasty.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add pumpkin and potato. Cook, stirring, for 5 minutes.
  2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
  3. Blend, in batches, until smooth. Return to pan over low heat. Add sour cream and chives. Cook, stirring, for 2 minutes or until heated through. Serve.

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1 tbsp olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1kg butternut pumpkin, peeled, chopped
500g sebago potatoes, peeled, chopped
1 litre chicken stock
1/3 cup sour cream
2 tbsp finely chopped fresh chives

Adv

Autors
Preparation time
25
Cooking time
30
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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