Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I bought a big pumpkin from the market this morning. I've made a basic soup which I'll freeze then add various ingredients to it when I thaw it out and reheat it. I think each portion would serve 5-6 people.

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan and add the onion, garlic and celery; cook until softened but don't colour (about 5 minutes).
  2. Add the pumpkin, stock (you only want enough stock to barely reach the top of the pumkin).
  3. Stir and bring to the boil, reduce the heat and simmer until the pumpkin is tender (about 40 minutes).
  4. Blend or process until smooth.
  5. Cool quickly and freeze in 5x1 litre portions.
  6. *Thissoup is really quite thick at this stage, so when thawed you can add:.
  7. *1/2cup of cream and nutmeg for a traditional finish.
  8. *1/2cup of cream, crispy bacon and thyme.
  9. *a220g can of tomatoes for another change of flavour.
  10. *asplash of fish sauce, a tablespoon of red curry paste, fresh coriander and basil and 1/2 cup of coconut cream for an Asian style soup.
Most Helpful

I made this today, halving the recipe. At the end I added some left over diced carrots and peas but also the Thai flavourings and a dash of coconut milk. Gorgeous soup ! served with a little sprinkle of cheese.

katew September 22, 2011

This recipe is very similar to the one I use but I add potatoes cut into small chunks for a slightly thicker texture. Heather

heathersecker November 04, 2005

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