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Pumpkin Soup

Pumpkin Soup

This is truly ideal for Halloween. How often do we scoop and hollow out those pumpkins and then discard all
that yummy flesh? This wonderful soup is warming yet delicate with a little touch of curried spice.

Ingredients: 
2lbs/1kg of pumpkin flesh, cut into cubes
1 large onion, chopped
1 large potato, washed, cubed and skin on, or if you’ve any cooked potatoes left over from Sunday Lunch, chop and use instead.
1 garlic clove
1 flat teaspoon of curry powder, mild strength
Salt and Pepper
750ml chicken/ veg stock
1 tbsp vegetable or olive oil
1/2 tbsp mixed herbs
Cooking Method: 

Boil the pumpkin cubes in half the stock (vegetable or chicken) until nearly tender.

Into a saucepan, sweat the chopped onion in the oil until transparent.

Add the garlic and mix in the curry spice and stir.

Pour the cooked pumpkin into the mixture and add potato cubes, herbs, stock and salt and pepper, simmer until cooked.

Add a little cream if desired and blend to a creamy consistency. Serve with crusty bread.