Pumpkin And Sweetcorn Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great to warm up a cold winter's day! Ingredients:
1 kg pumpkin |
2 large carrots |
2 medium onions |
1 x 400g tin creamed sweetcorn |
250ml chicken stock |
300ml cream |
salt and pepper to taste |
water as needed |
Directions:
1. Cut up pumpkin, carrots and onions. Place in a large pot with chicken stock and enough water to cover the vegetables.
2. Add nutmeg and boil together until vegetables are tender.
3. Add the sweetcorn. Using a hand blender (bar mix), blend together until you have a smooth consistency.
4. Blend in the cream. Do not boil once cream is added.
5. Add salt and pepper to taste.
6. Serve.
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