pumpkinsoup2
Vegetarian

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

  1. Remove the skin and seeds from the pumpkin; dice the flesh.
  2. Remove the skin and seeds from the pumpkin; dice the flesh.
  3. 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.
  4. Add the water and vegetable stock and simmer for 20 minutes.
  5. Purée the mixture in a food processor or blender, add the cream and seasoning to taste.

© Copyright The Vegetarian Society 1992