Serves: 4 90 minutes

Pumpkin Soup with Tortilla Chips

FG 2 | CC 8

Calories: 200 kcal

675 g pumpkin (peeled, deseeded and cubed)

2 onions (thinly sliced)

1 clove garlic (crushed)

1 tsp smoked paprika

600 ml hot vegetable stock

40 ml creme fraiche

60 g cheddar cheese (grated )

45 g plain tortilla chips (rougly crushed)

Pinch caster sugar

Freshly ground black pepper

1. Wipe a large saucepan lightly with oil and cook the onions, garlic and sugar gently over a low heat until tender and starting to caramelise.
2. Stir in the smoked paprika.
3. Add the pumpkin and vegetable stock and bring to the boil.
4. Reduce to a simmer, cover the pan and cook gently for 20 minutes, until the pumpkin is cooked and tender.
5. Puree in saucepan using a hand-held blender until smooth (or allow to cool, then blitz in a blender)
6. Stir in the creme fraiche and season with black pepper.
To serve, ladle the hot soup into bowls and serve immediately, sprinkle with tortilla chips and grated cheese.