About this recipe:If you love the herby flavour of Boursin, you'll love this soup. It's surprising how just a few ingredients come together for such a lovely pumpkin soup. Butternut squash also works a treat!
800g pumpkin, peeled and cubed
4 medium potatoes, peeled and cubed
salt and freshly ground black pepper
1 Boursin (or another soft cheese with herbs)
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Method Prep:10min › Cook:30min › Ready in:40min
Place cubed pumpkin a pressure cooker. Add potatoes, salt and pepper and pour a little water at the bottom of the pan (the equivalent of 2 glasses). Cook under pressure for 30 minutes.
After removing the lid, add the Boursin over a gentle heat. Puree the soup with an immersion blender till smooth.
If you don't have a pressure cooker, simply boil the pumpkin and potatoes covered until fork tender.