Angies Pumpkin Vichyssoise

1. 1

   Cut pumpkin into small pieces and roast till both sides are golden.

2. 2

   Peel potatoes, cut into cubes then place into water with chicken stock and onions.

3. 3

   Once potatoes are cooked drain liquid stock into a bowl and keep set to the side.

4. 4

   Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.

5. 5

   Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.

6. 6

   Add cream to taste then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.