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Pumpkin & Potato Soup Recipe | Great British Food Magazine

Pumpkin & Potato Soup

Perfect for batch cooking

  • ½ pumpkin (approx. 400g), peeled and cut into small cubes
  • 500g Maris Piper potatoes, cut into small cubes
  • Sage leaves from one sprig
  • 1 red onion, diced
  • 1 clove of garlic, crushed
  • 1 tbsp olive oil
  • 200ml vegetable stock
  • Salt and pepper
  • Heat the oven to 200°C/Fan 180°C/Gas 5.
  • Spread the pumpkin onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.
  • Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.
  • Blend the pumpkin mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.
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