INGREDIENTS
1 large onion, chopped.
30ml butter.
750g skinned pumpkin, diced.
250g skinned potatoes, diced.
500ml chicken stock.
150ml milk.
150ml cream.
salt and cayenne pepper to taste.
METHOD
Sauté the onion in the butter until soft.
Add the diced pumpkin and potato and stir-fry for about 1 minute.
Add the chicken stock and simmer until the pumpkin and potato are completely soft.
Purée and stir in the milk and cream.
Season to taste with salt and cayenne pepper and heat until warmed through.
