50 mins
Pumpkin Soup
Recipe by Caroline Comer-Stone
Pumpkin Soup is not only a wonderful warming soup ideal for slimmers but is also fantastic for entertaining. The pumpkin flesh freezes wonderfully well for use throughout the winter.
Pumpkin Halwa 
Queen of Puddings Ingredients for Pumpkin Soup
Currently displaying quantities in US Imperial Measurements
How to Cook Pumpkin Soup
- Melt the butter in a large pan. Peel and finely chop the onion and cook gently in the butter for about 5 minutes without colouring. Peel and chop the carrots and potaotoes and add them to the pan along with the stock and the chopped pumpkin flesh. Bring to boil and simmer gently for about 20 minutes until the vegetables are cooked right through.
- Liquidise until well blended then add the milk, grated nutmeg, demerara sugar and salt and freshly ground black pepper to taste. Serve with warm bread rolls or parmesan toasts.
CAROLINE COMER-STONE'S HOT TIP:
Don't waste those pumpkins at Halloween. When Halloween is over, use the flesh from the carved pumpkins to make the soup!
Reviews of Pumpkin Soup
| October 28 2014 I've never been ambitious enough to make my own pumpkin puree, but this simple recipe inspired me. Pumpkin soup is a big thing over here in Belgium! They don't sell canned pumpkin puree here so I started roasted my pumpkins in the oven when I moved here and have never looked back. This soup was absolutely perfect! Simple and gorgeous! Gianna (1 review) |
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