We are heading into Spring at Foxglove Spires, but during this week the weather turned cold and grey and as we had one last pumpkin left we decided to make Pumpkin Soup to farewell Winter.
A pip-kin of pepper
We roasted half a pumpkin in the oven for about one hour
Sliced and diced the carrots and potatoes. (two carrots and 2 potatoes)
Diced the pumpkin
Popped them all in the pot filled with one litre of chicken stock
Simmered for 45minutes
Added a pinch of salt, pip-kin of pepper and some sprigs of chives.
Blended till smooth and velvety
Served in a warm bowl with fresh crusty bread.
Tasted delicious, perfect for a day covered with grey clouds