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This recipe serves 3-4.
What you will need:
A large pot, grater, baking tray, frying pan, baking tray, blender or hand blender.
For the Soup:
50g / ¼ Cup Butter
300g / 0.7lbs Pumpkin (Skinned and Choppped)
200g / 0.5lbs Sweet Potato (Skinned and Chopped)
2 Shallots (Chopped)
1 Small Clove Garlic
½ Teaspoon Grated Ginger
500ml / 2 Cups Vegetable/Chicken Stock
1-2 Tablespoons Goats Cheese
70 ml / ½ Cup Cream
75g / ½ Cup Smoked Haddock
75g / ½ Cup Pollock
Salt & Pepper
For the Pumpkin Garnish:
3 Pumpkin Wedges
1 Tablespoon Butter
Salt & Pepper
½ Teaspoon Dried Chilli Flakes
For the Potato Croutons:
Olive Oil
1 Medium Potato
Salt & Pepper
For the Carrot Tops:
5 Small carrots (Stalks On)
1 Tablespoon Butter
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