Pumpkin soup

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Pumpkin soup
Pumpkin soup
Servings:Serves 6
Calories per serving:227
Ready in:1 hour
Prep. time:20 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
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Simmer until tender
14 pounds of pumpkin

Definitely one for the winter. Our big pumpkin has been sitting under the kitchen window for months, awaiting pumpkin soup day. When we checked it's weight it was almost a stone (6 kilos) and the recipe only calls for 675 g of pumpkin flesh! So we'll be making this again in the week!


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Ingredients

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Method

  1. Heat the oil and butter and sauté the onions for 5 minutes, don't brown
  2. In a separate pan, boil the squash pieces for 10 minutes, remove and scoop out the flesh
  3. Add the squash flesh and the sliced potatoes to the onions and seat on a low heat for 10 minutes, stirring to prevent them sticking
  4. If you have any other odd vegetables knocking about, chuck them in now. We found a handful of soft tomatoes, so in they went!
  5. Add the nutmeg, herbs, salt and pepper, bring to the boil and simmer for 10 minutes or until the vegetables are tender
  6. Leave to cool a little and blend in a food processor, do this in batches if necessary
  7. Pour back into a clean pan and add the milk and reheat when ready to serve.
  8. Season to taste with salt and pepper, lemon juice and sherry vinegar. The lemon juice and sherry vinegar have been added to balance the sweetness of the squash, so add more or less or even omit completely, as taste requires.

Serving suggestions

Serve hot with fresh crusty bread

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