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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Simple and easy hardy soup. Great for winters. Ingredients:
4 potatoes |
1 large red onion |
4 cloves garlic |
2 large carrots |
1 tbs olive oil |
300 g pumpkin |
1/2 cup of light sour cream |
2 cups chicken stock |
1 tbs parsley |
Directions:
1. Peel and cut pumpk into even cubes
2. Boil until tender
3. While the pumpkin is boiling, peel and cut the potatoes into 1cm cubes and cut the onion into large chunks
4. Warm the oil in a large pan and brown the onion and potato until almost tender
5. Add the cut carrots and crushed garlic
6. Stir and cook for 5 minutes, set aside
7. Drain the pumpkin and blender until tender
8. Add the pumpkin, potatoe and carrot mixture and chicken stock to a large pot
9. Simmer slowly for 20 minutes or until all vegetables are tender
10. Add the cream and stir
11. Serve with chopped parsley on top and crusty bread.
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