PREP TIME: 10min
COOK TIME: 30min SERVES: 6
3 tbsp butter
4 tbsp olive oil
1 onion, diced
3 chicken stock cubes
1 tsp salt
¼ tsp ground pepper
½ cup thickened cream
Step 1: Heat oil in a large saucepan over medium heat. Gently fry the onion for 2 minutes until softened and then remove saucepan off heat.
Step 2: Peel and roughly chop the potatoes and pumpkin. Add the chopped potatoes and pumpkin to the saucepan with the stock cubes and salt and pepper.
Step 3: Pour water into the saucepan to cover 3cm over the ingredients.
Step 4: Place saucepan back on medium heat. Bring to boil and then lower heat and simmer for 25 minutes.
Step 5: Puree soup with a stick mixer and fold in the cream.
Step 6: Continue to simmer for 1 more minute.
Step 7: Serve.