Pumpkin Soup

By: Kathy Tsaples

Ingredients

  • 2 Tbs olive oil
  • 1kg potatoes, cubes
  • 1 onion, diced
  • 2 sticks celery, sliced
  • 3 garlic cloves, finely chopped
  • 1 butternut pumpkin (1.5-2kg), cubed
  • 3 saffron threads
  • Pinch of salt and pepper
  • Sprig of Rosemary
  • 1.5 litres chicken stock
  • 1 carrot, chopped

Directions

  1. Sautee onions, celery and carrot in olive oil
  2. Add garlic cloves
  3. Add potato
  4. Add in one stalk of rosemary and pumpkin
  5. Add chicken stock and bring to the boil, then simmer for 1 hr
  6. Once simmered, blend hot soup with bamix
  7. Add saffron threads to hot soup and stir through before serving