Pumpkin soup

JanaBy Jana    

October 22, 2014

Pumpkin soup 0 5 0

Pumpkin soup is a usually bound soup made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock.

  • Prep: 20 mins
  • Cook: 25 mins
  • 20 mins

    25 mins

    45 mins

  • Yields: 4 Servings

Directions

1Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

2

3Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

4

5Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender.

6

7For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.

Ingredients

4 tbsp olive oil

2 onions, finely chopped

1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks

700ml vegetable stock or chicken stock

142ml pot double cream

4 slices wholemeal seeded bread

handful pumpkin seed from a packet

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