Pumpkin Soup

Pumpkin soup is a firm favourite winter warmer, worldwide.  To add extra flavour and body to the soup, you can roast the pumpkin with onion and garlic seasoned with nutmeg instead of boiling it.

Ingredients:
2 cups vegetable stock
750g butternut pumpkin chopped
2 onions chopped
2 cloves garlic, halved
¼ teaspoon ground nutmeg
2 cups water

Method:

  1. Add stock and water into a large pot and bring to boil.
  2. Add pumpkin, onion, garlic and return to boil then reduce heat until pumpkin is soft.
  3. Drain vegetables through a colander and save liquid.  Put vegetables into a food processor and blend until smooth.
  4. Mix puree with the liquid until it reaches desired consistency.
  5. Season with nutmeg, pepper and salt and garlic with a drizzle of extra virgin olive oil and rocket if desired.

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