Angies Pumpkin Vichyssoise

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 12
    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
Advertisement

DIRECTIONS

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