Method
B U D G E T B A N G E R S
Preheat a medium sized pot on low heat and
drizzle with extra virgin olive oil
Add onion and garlic to cook until onions are
translucent
Add in the pumpkin and potatoes, salt reduced
vegetable stock and mix to combine. Bring these
ingredients to a boil and reduce the heat
Allow it to simmer for 20 mins
Once the pumpkin and potato are soft and falling
apart, add all the ingredients to a high-speed
blender or food processor and blitz until smooth
and creamy
Prepare a bowl for the soup and drizzle Greek
yogurt to garnish
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Ingredients
· 1 tbsp extra virgin olive oil
· 1 medium sized onion (diced)
· 1 tbsp minced garlic
· 800g pumpkin (peeled
and chopped into small chunks)
· 1 potato (chopped into
small chunks)
· 4 cups salt reduced
vegetable stock
· Greek yogurt to garnish
(optional)
Pumpkin
Soup
S E R V E S 6 - 8