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
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
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!
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
