Warm yourself up with this pumpkin soup recipe by Justine Schofield.
Mix the crème fraiche with the tahini, orange zest and paprika.
Heat the oil and butter in the pressure cooker (or pot). Add the onion and sweat off. Add the pumpkin and tomato and cook for 1 minute. Add the chicken and add enough extra water to cover the pumpkin. Season with salt and place the lid on. Cook for 10-15 minutes in the pressure cooker or 30 minutes if in a pot.
Once the soup is cooked, blend with a stick blender until smooth. Serve with the tahini crème and another pinch of paprika.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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