ROASTED PUMPKIN SOUP

INGREDIENTS

2 cups of chopped pumpkin

½ cup of chopped sweet potato

½ cup of chopped onion

2 tablespoons of butter

1 cup of whipped cream

1 cube of chicken bouillon

2 cups of water

Finely chopped parsley

Salt & pepper to taste

METHOD

Wrap the pumpkin and sweet potato in foil and bake for 10 minutes.

Sauté the onion in the butter until soft, then add the pumpkin and the sweet potato to it. Add the water and lower to a medium heat. When the water is boiling add the chicken bouillon and let it cook for 15 minutes, stirring occasionally.

Let the mixture cool and blend it in a blender. Afterwards return it to the stove and simmer on a low heat for a little bit longer. Add the whipped cream, salt and pepper into the mixture and keep stirring, using a hand powered egg beater, until it reaches boiling point.

Remove from the heat, sprinkle with the parsley and serve with warm bread.