Pumpkin Soup

Kathy Tsaples

Ingredients:

2 tbsp olive oil
1kg potatoes, cubes
1 onion, diced
2 sticks celery, sliced
3 garlic cloves, finely chopped
1 butternut pumpkin (1.5-2kg), cubed
3 saffron threads
Pinch of salt and pepper
Sprig of Rosemary
1.5 litres chicken stock
1 carrot, chopped

Method:

Saute onions, celery and carrot in olive oil
Add garlic cloves
Add potato
Add in one stalk of rosemary and pumpkin
Add chicken stock and bring to the boil, then simmer for 1 hr
Once simmered, blend hot soup with bamix
Add saffron threads to hot soup and stir through before serving

For chef quality results, we recommend using Anolon cookware!

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