Pumpkin Soup Recipe

Pumpkin Soup Recipes

Ingredients :

25 g butter or margarine

75 g onion, peeled and very finely grated

400 g pumpkin purée on the equivalent weight or homemade purée

575 ml milk

275 ml chicken stock or water

1 tbsp cornflour

2 tbsp cold water

1-2 tsp salt

50 g brazil nuts, very thinly sliced

Method :
  1. Head butter or margarine in a saucepan.
  2. Add onion and fry very gently over a low heat until soft but still pale in color.
  3. Do not allow to brown.
  4. Stir in pumpkin purée, milk and stock or water.
  5. Bring to boil, lower heat and cover.
  6. Simmer very gently for 7 minutes.
  7. Mix cornflour smoothly with water.
  8. Add to soup.
  9. Heat gently, stirring until it comes to boil and thickens.
  10. Season to taste with salt.
  11. Stir in half the brazils and ladle soup into warm bowls.
  12. Sprinkle rest of brazils on top of each serving.

Serves 4 - 6

We make too little of pumpkin in this country, yet its cheerful orange color adds a note of brightness to murky winter days. It readily replaces summer marrow and courgettes and is delicious when converted into the soup below. Use either imported canned pumpkin or, for economy, make your own by boiling peeled and diced pumpkin until tender and working it to a purée in a blender or food processors.

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