Easy pumpkin soup
Preparation: 15 minutes Cooking: 35 minutes Serves: 4 Ingredients 4 cups chicken stock 1kg Kent pumpkin, roughly chopped 1 onion, sliced 1 potato, peeled, diced
1⁄2 cup creamed corn 2 tbsp coconut milk Salt and pepper to taste
Bring chicken stock to the boil in a large saucepan. Add chopped pumpkin (skin can be left on), onion and potato. Simmer for 15 minutes. Remove pumpkin skins. Puree soup with a handheld mixer. Fold through creamed corn and coconut milk. Season to taste and serve with crusty bread.