Pumpkin Soup
Over a medium flame add a couple of table spoons of olive oil to a large pot. Add onions to the pot & cook until translucent, then add pumpkin, potatoes & stock. If stock is not almost covering the vegetable add additional water or vegetable stock. Continue to heat until potatoes & pumpkin are soft. Turn off the heat & ideally blend the vegetables within the pot using a stick blender. Blend until you have a smooth texture. If you like a mild cream soup add sour cream, if you like a bit more of an acid bite, add plain yoghurt. Blend this in, then add pepper & salt till you get to the desired taste. Any left over soup can be frozen for another time.
When serving the soup sprinkle on a little feta & crushed up CORN THINS slices. Also serve with some CORN THINS slices, instead of bread.
1/2 Jap pumpkin (roughly cut into about 2-3cm pieces)
3 Potatoes (roughly cut into about 2-3cm pieces)
2 Onions (finely chopped)
1lts Vegetable stock
Olive oil
Plain yoghurt, or sour cream (300g)
Feta cheese
Salt & pepper
CORN THINS slices
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
