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Pumpkin soup

Got to do this as it's so lovely!

Pumkin soup

serves 4ish

6syns or 1 HEB the lot

half a medium sized pumkin
One large onion
9oz potatoes
1.5 pints chicken or veg stock
1tbsp olive oil
Salt and pepper to season

  • divide your half pumpkin into segments (don't remove skin)
  • chop onion into quarters
  • Place in roasting tin
  • brush the olive oil over the onion and pumpkin
  • Season with salt and pepper
  • Put into a hot oven to roast for about 25-30mins or until the pumpkin is tender when tested with a skewer
  • When cooked, remove skin from pumpkin segements and chop up
  • Peel and chop potatoes and cook in the stock for about 15mins or unitl done
  • Add pumpkin and onions to potatoes.
  • Whiz up!
A bit fiddly I know, but fantastic!
I tried using frylight instead of Olive oil to roast the pumpkin, but there was a funny after taste ( I used the butter one, so it might not be the same with the olive oil or sunflower), so I decided it was worth the syns to do it properly
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