Pumpkin Soup :)

Pumpkin soup with black pepper, fresh cream & cheese on toast croutons.

Recipe -

You’ll need equal quantities of potatoes, onion, and pumpkin (all peeled and chopping into bite size pieces, quantities depend on how many you need to feed… or how hungry you are)

Add vegetable stock to cover, boil till all vegetables are soft. Once soft remove from the heat and blitz with a hand blender until smooth. depending on how much soup you have made depends on how much cream you add I usually make for five and I use two 300ml double cream tubs. Save a little for garnish then fold into soup mix till completely combined.

Return to heat as low as possible to prevent cream from splitting, and start to make your cheese on toast croutons. For extra flavour spread a thin layer of english mustard on your toast before adding your cheese.

Once you’ve got lovely bubbly cheesy toast cut into 1cm squares, then drizzle the cream you saved earlier over the top sprinkle with cracked black pepper & generously throw your cheesy squares into thick pumpkin depths. Then put your face in it and thank me later.