This pumpkin soup is delicious served hot or chilled during the warmer months. Serve sprinkled with some chopped chives and a dollop of dairy free yoghurt for some extra tang.
Soups are a great starter and if made the day before it tastes even better as it allows the flavours to develop.
Peel and cut the pumpkin, carrot and onions into pieces. Place the vegetables into a pan, add the chicken stock, salt and pepper. Bring to the boil, reduce heat, and simmer covered until the pumpkin is tender. Blend or use a food processor to puree the soup. Serve hot or chilled with a spoonful of plain dairy free yoghurt and chopped chives.PUMPKIN SOUP
Ingredients
Instructions
