Angies Pumpkin Vichyssoise

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 kg pumpkin
• 1/2 kg potato (about 4-5)
• 2 onions, chopped finely
• 6 cups water
• 6 chicken stock cubes (1 cube per 1 cup of water)
• 1 (400 ml) carton cream

Recipe

• 1 cut pumpkin into small pieces and roast till both sides are golden.
• 2 peel potatoes, cut into cubes then place into water with chicken stock and onions.
• 3 once potatoes are cooked drain liquid stock into a bowl and keep set to the side.
• 4 once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.
• 5 gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.
• 6 add cream to taste then serve.