Ingredients
- ♡ 2 Tbls Extra Virgin Olive Oil
- ♡ 2 Tbls Butter
- ♡ 1 kg Butter But Pumpkin, peeled and roughly cut into blocks (smaller the blocks faster the cooking time
- ♡ 1-2 sprigs fresh lemon thyme
- ♡ 2 Litres vegetable stock
- ♡ 1 Tbls Sour Cream (or to taste)
Instructions
- ♥ Heat the oil and butter in a heavy base pan.
- ♥ Add Pumpkin, stirfry until a golden colour.
- ♥ Reduce heat and let the pumpkin cook through.
- ♥ Add the lemon thyme and vegetable stock and simmer soup until the pumpkin breaks down.
- ♥ Stir through sour cream to taste.
- ♥ Remove the lemon thyme sprigs and use a stick blender to smooth the soup if you like.
- ♥ Enjoy with crusty bread.
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