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Tuesday, October 13, 2015

••••PUMPKIN CREAM SOUP••••

(Source: homegoodfood.com & photos also)

Pumpkin cream soup

So it’s time to cook pumpkin dishes, because Halloween is around the corner. Today we prepare pumpkin soup, which for the holiday table can be fed into a pumpkin.

For 4 servings you will need:

  • 800 g pumpkin
  • 1 tbsp olive oil
  • 1 large onion, chopped finely
  • 1 1/2 litres hot vegetable stock
  • 1 bay leaf

Preparation:

1. Cut the pumpkin in half, clean out seeds, then cut the crust. Cut the pulp in pieces. (If you are going to serve the soup in a pumpkin, cut off top and scrape out the pulp and seeds).

2. Heat oil in a pan and fry the onion for 10 minutes until soft. Add the pumpkin and cook 3 minutes.

3. Add vegetable stock and bay leaf, bring to a boil. Cook for 20 minutes until the pumpkin is soft. Remove Bay leaf , blend soup in a blender or food processor in portions.

4. Return the soup to a clean saucepan, to heat and check for seasoning. Add a little more broth or water if too potage. Serve with muffins.







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