Pumpkin soup recipe! Simple and Wickedly Delish >:)

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1 pumpkin
1 onion
1 carrot
2 sticks of celery
2 cup of vegetable/chicken stock
1 cup of cream
Salt, Pepper and Chilli Flakes



  1. Cut the pumpkin in half. Deseed and remove the guts. You can roast the seeds but the guts are not to be used. Roughly cut imprints into the pumpkin with your knife. Season to taste using salt, pepper and chilli flakes.
    Tips: Use a little extra as pumpkin is sweet!
    Roast the pumpkin in the oven at 200 celsius for 30 minutes.
  2. Dice the carrot, celery and onion.
  3. Sauté everything in a non-stick pot. Add the stock into the mixture.
  4. Bring to boil.Reduce heat to low, and simmer uncovered for 30 minutes.
  5. Add Cream to the soup and stir the soup until fully mixed.
  6. Puree in small batches.
    1. Safety tip:
      1. Do no purée when hot – it is dangerous
      2. Purée with a towel over the lid
      3. Purée when it’s not too cold as if it is cold;
        It will be stiffer & harder to mix once cold.
  7. Heat all the small batches in the pot.
    N.B: Make sure to watch over it as the soup once boiled will splatter in small blobs.pumpkins

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