Pumpkin Soup
Free from:
Eggs
Gluten
Wheat
Nuts
Preparation notes
Serves 4
Ingredients
- 1kg pumpkin
- 2 onions, chopped
- 25g butter or vegetarian margarine
- 1 medium potato, peeled and diced
- 2 garlic cloves, crushed
- 600ml water
- 600ml vegetable stock
- 150ml single cream
- chopped parsley to garnish
- salt and freshly ground black pepper to taste
Method
- Remove the skin and seeds from the pumpkin; dice the flesh.
- Remove the skin and seeds from the pumpkin; dice the flesh.
- Fry the onions in the butter or margarine for 10 minutes, then add the pumpkin, potato and garlic and fry for a further 5 minutes.
- Add the water and vegetable stock and simmer for 20 minutes.
- Purée the mixture in a food processor or blender, add the cream and seasoning to taste.