Autumnal Potato and Pumpkin Soup

With some days now getting a bit cooler and most of us cooking at home again and trying to use what we have in our pantries and fridges as much as possible, here is a very easy and “quick to make” soup with very few ingredients

The blend of potato, pumpkin, sage and chicken stock creates a thick consistency which holds a fragrant mix of tastes and flavours.

If you don’t have sage in your garden or can’t get it at your supermarket, simply replace it with the likes of thyme, rosemary or basil

Ingredients

1 tbs olive oil

500gms(approx.) of potatoes such as agria – cut into smallish cubes

Decent “chunk” of pumpkin – you can usually get quarters or halves at the supermarket cheaply. Peel and cut into small wedges

1 red onion – 2 brown onions would do, diced

Handful of sage leaves

500 mls vegetable or chicken stock

Salt and pepper to taste

Your favourite crusty bread such as a nice baguette

Cooking instructions

1. Heat the oven to 200°C
2. Spread the pumpkin onto a baking tray and scatter over the onion and sage (you can add garlic as well if you want). Drizzle with the olive oil, and roast for 20 minutes
3. Meanwhile, boil the potatoes in salted water for approx.. 8 minutes until soft – drain and set aside
4. In the same pot that you used to boil the potatoes, mix the potatoes with the pumpkin/sage and add the stock, stir thoroughly, bring to the boil and then simmer for 5-6 minutes
5. Blend roughly and serve with your bread

Serves 4