Pumkpin Soup
photo by I'mPat
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 big saucepan
- Serves:
- 8
ingredients
directions
- put some holes in your squash and put on a baking tray in the oven for about an hour.
- Till you see the flesh soft inside.
- Let it cool then scoop out all the flesh, leaving the skin and seeds.
- make up however much stock you want, use a really good quality vegetable stock, we have one called Marigold here in England, not some really cheap stock cubes.
- In a large saucepan sweat some small diced onions, grated carrot and some celery (the flowers are good) (this is called mirepoix or soffrito)and some garlic in a little vegetable oil until soft but slow so they are not coloured, add the stock and the squash and zap with a hand blender.
- Check the seasonings, I like to add fresh blk pepper and a little fresh grated nutmeg.
- Serve with crusty bread or whatever else you are having.
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Reviews
-
The only thing I did differently was that I couldn't purchase a full butternut pumpkin but bought 2 halves which I roasted/baked in the oven and proceeded with the recipe using 2 sticks/ribs of celery but no flowers but in the end found the celery a little overpowering but maybe that is our celery (I have found that the flavour and strength of vegetables can range from region to region within my own country) or maybe using a stronger tasting pumpkin would have been better. I did scale it back to 4 servings and ended up with 2 cups left over after feeding 3 of us (with the DS having second helpings) and served with recipe #185498 (Brennan's Garlic Bread) and made for a light enjoyable meal. Thank you ann teapot, made for Bargain Basement Tag Game.
RECIPE SUBMITTED BY
ann teapot
United Kingdom
London, England. Now work as a cook in a nursery but have cooked all my life from a child. Have travelled the world and picked up cuisines and people on the way. Although Im just cooking basic kids stuff for work, I love cake decorating and private catering on all levels