Monday, 19 November 2012

100% Home-Made Pumpkin+Potato Soup


1. 1 large pumpkin (cut into cubes)
2. 3 large potatoes (skin removed and sliced into cubes)
3. 4 tablespoons of butter (softened at room temperature)
4. 3 big onions (sliced into thin slices)
5. 1/2 bulb garlic (outer layer removed)
6. 2 cups of chicken broth
7. Sea-salt
8. Sunflower oil


1. Heat a wok/frying pan.

2. Drizzle some sunflower oil into the wok/frying pan.

3. Add the pumpkin, potatoes, big onions and garlic and stir-fry for about 5 minutes.

4. Close the wok/frying pan with a lid and allow to simmer until potatoes soften.

5. Once the potatoes have softened, pour the mixture into a blender/food processor. Add the 2 cups of chicken broth and blend until everything is well blended.

6. Pour the blended mixture back into the pot and allow to boil. Add the butter and sea-salt.

7. Simmer for about 10 minutes.

8. Serve the soup with some buns or bread.

Bon appétit!


  1. Has garlic ever triggered reactions for you? The smell of it was my first scent anaphylaxis ever. Then it expanded to almost everything :S

    So glad you can tolerate it

    1. Funny it does not affect me though it belongs to the sulphuric food group.