Pumpkin Soup

Advice, questions, support on anything about cooking and eating

Moderator: cupcake

Pumpkin Soup

Postby WILL*REMAIN*STRONG » Sat Nov 02, 2013 9:55 pm

Pumpkin soup

• 4 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkins chopped into chunks
• 700ml vegetable stock
• 200ml double cream
• 2 tsp hot curry powder
• Salt and pepper to season

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

2. Pour 700ml vegetable stock into the pan, then season with salt pepper and add curry powder. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 200ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender.

We found this recipe on the internet and modified it slightly, it was the best pumpkin soup we had ever tasted. :D
User avatar
Posts: 6220
Joined: Wed Apr 25, 2007 3:16 pm
Location: Home Sweet Home

Ads are not endorsed by www.gardenlaw.co.uk or the staff thereof and visitors should perform their own due diligence on the product or service offered.

Return to Cookery

Who is online

Users browsing this forum: No registered users and 1 guest