Monday, 19 November 2012

100% Home-Made Pumpkin+Potato Soup

Ingredients:

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

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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!



3 comments:

  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

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

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