Tuesday, 6 November 2012

Halloween Recipe: Creamy Pumpkin Soup

So Halloween has just past so this recipe may be considered a bit late but what better way to use up all those left over Pumpkins you forgot to carve.

2 Onions, Diced
1 Pumpkin or Squash, Diced
700ml of Vegetable Stock
140ml of Single Cream

1. Add the diced Onions to a large saucepan with some olive oil. Cover on a low heat and fry gently until the onion is soft, around 5-10 minutes.
2. Add the diced Pumpkin or Squash and fry until golden
3. Add the vegetable stock and bring to the boil and simmer for 10-15 minutes or until the pumpkin is very soft.
4. Add the Single Cream and bring back to the boil. Blend with a with a hand blender to achieve the smooth effect. 
(Optional) Fry off some diced Bread and Pumpkin seeds and serve on top of the soup
The soup can be kept frozen for around 2 months.

Hope you enjoy this recipe. Until next time, Happy Halloween and carry on cooking.

No comments:

Post a Comment