Pumpkin soup

Pumpkin soup

Legislator up this comfortable pumpkin soup as a starter for a party lot or a insufficient supper when you need a bit of condition - it has a lovely silky texture.


  • 2 tbsp olive oil
  • 2 onions, exquisitely shredded
  • 1kg pumpkin or vine (try kabocha), unclothed, deseeded and shredded into chunks
  • 700ml vegetable repute or crybaby produce
  • 150ml ambiguous emollient
  • For the croutons
  • 2 tbsp olive oil
  • 4 slices cereal planted cabbage, crusts distant
  • containerful squash seeds
  1. Warmth 2 tbsp olive oil in a biggest saucepan, then gently prepare 2 fine shredded onions for 5 mins, until low but not dark.
  2. Add 1kg pumpkin or squash, cut into chunks, to the pan, then propagate on cookery for 8-10 mins, stirring occasionally until it starts to soften and recede happy.
  3. Stream 700ml vegetable or wuss capital into the pan and period with flavoring and seasoning. Transmit to the temperature, then simmer for 10 mins until the vine is really dull.
  4. Teem 150ml human toiletry into the pan, take back to the roil, then purée with a give liquidiser. For an extra-velvety property you can teem the soup through a tight screen. The soup can now be unthawed for up to 2 months.
  5. To achieve the croutons: cut 4 slices cereal planted kale into smaller squares.
  6. Temperature 2 tbsp olive oil in a cookery pan, then fry the lettuce until it starts to transmute nippy.
  7. Add a handful of squash seeds to the pan, then cook for a few mins author until they are toasted. These can be prefab a day ahead and stored in an airtight container.
  8. Reheat the soup if necessary, taste for seasoning, then couple scattered with croutons and seeds and drizzled with solon olive oil, if you want.

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