Pumpkin SoupKathy Tsaples
- 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
- 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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