Pumpkin Soup

Method

  1. Remove skin and seeds from pumpkin. Cut flesh into small chunks. Peel potatoes and cut into chunks.
  2. Add 2 tablespoons of olive oil to a large saucepan over low-medium heat. Add onion and garlic and cook until soft and translucent.
  3. Pour in chicken stock then add pumpkin and potato, simmer for 45 minutes.
  4. Once cooked, let soup cool slightly, then carefully blend until smooth, using a stick blender.
  5. To serve, divide soup amongst bowls and top each with a dollop of sour cream, a sprinkle of chives and sliced chilli (if using).