Tuesday, 25 September 2012

Pumpkin Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Potatoes (150g)
Garlic (1 clove)
Water (500 ml)
Olive oil

1) Place the pumpkin, potatoes, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

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