Monday, 15 October 2012

Pumpkin & Chestnut Cream Soup

Serves 3:
Pumpkin (100g)
Potatoes (250g)
Chestnuts (100g - cooked and peeled)
Water (500 ml)
Coriander (fresh)
Olive oil

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

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