Cream of Pumpkin Soup Recipes

Ingredients :

1 liter basic meat stock or 4 meat stock cubes dissolved in 1 liter hot water

500g pumpkin, peeled, seeded and chopped

30g skimmed milk powder

125ml cold water

finely chopped parsley, garnish

1. Pour stock into a large saucepan and add the pumpkin.
2. Bring to the boil.
3. Reduce heat and simmer for 30 minutes, or until soft.
4. Purée mixture in a blender or food processor, or press through a wire sieve.
5. Return purée to the saucepan and keep warm over low heat.
6. In a cup, blend the skimmed milk powder and cold water to a smooth paste.
7. Gradually add the paste to the saucepan, stirring constantly.
8. Serve soup piping hot, sprinkled with chopped parsley.
9. Accompany with crusty wholemeal bread.

Serves 4

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