Pumpkin Soup

Having a spare pumpkin after Halloween, I used it to make soup using the recipe below and saved some of the pumpkin to make bread. The bread recipe can be found here.

6 tbsp olive oil
2 large onions, chopped
2kg pumpkin flesh, chopped into small chunks
1.5l vegetable stock
100ml pot single cream

1. In a large pan, heat the olive oil and gently cook the onions until soft and golden (do not allow to brown).
2. Add all the pumpkin and carry on cooking for about 10 minutes. Stir often, to ensure all the flesh starts to soften up.
3. Pour the stock into the pan and bring to the boil. Simmer for another 10 minutes (until the flesh is very soft).
4. Take off the heat and puree using a blender.
5. Stir in cream.
This makes the basis for the soup it can now be flavoured to taste.


One thought on “Pumpkin Soup

  1. Your pumpkin soup recipe looks so simple and sounds delicious. Nothing is more comforting like a bowl of yummy soup like this in the cold night 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s