Sunday, October 21, 2012

Creamy Soup with Oats Buns

Cream of Pumpkin & Carrot Soup

10g butter

2 large carrots, peel & chopped into cubes

400g Pumpkin, cut into cubes

200ml chicken stock  

salt & pepper 

100mls cream


1. Heat butter in a large saucepan over medium-high heat. Add carrots & pumpkin & stir occasionally for about 3mins
2. Pour in chicken stock. Season with pepper & salt. Cover & bring to boil.
3. Reduce heat to medium low. Simmer for 20mins until carrots & pumpkin are soft. Set aside to cool.
4. Blend the soup in batches until smooth

5. Return to pan over low heat. Stir in cream & cook for 2 mins.

Homemade luncheon meat buns to go with the creamy soup =)


Angie said...

The pumpkin soup looks really creamy and comforting. Love oat buns too, perfect with soup for a delightful dinner.

cathysjoy said...

Yes, creamy & sweet soup =)

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