Creamy Butternut Pumpkin Soup


Half Butternut 

2 Potatoes 

2 Big Onions 

3 Twigs of Fresh Thyme/Lemon Thyme or Dried Thyme

4 cups Campbell’s Chicken Stock 

1tbsp Chicken Stock (Powder) 

Cracked Black Pepper 

Salt to taste 

1/2 Cup Fresh Milk

1/2 Cup Thickened Cream

1. Chop Butternut, Potatoes & Big Onions into small pieces & put them into a big pot. 

2. Pour in 4 cups of Chicken Stock, Chicken Stock (Powder), Thyme, Cracked Black Pepper & Salt to taste.

3. Boil till everything is nice & soft.

4. Sieve out the now softened Butternut, Potatoes & Big Onions.

5. Blend it in a blender or a stick blender till its smooth.

6. Pour it back into the big pot. 

7. Add the Milk & Thickened Cream.  

8. Serve it hot with more cracked black pepper & thickened cream & toast bread. Enjoy! 


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