Recipe by JustJanS
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.
Top Review by katew
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.
- 2 tablespoons oil
- 4 medium onions, roughly chopped
- 3 cloves garlic, roughly chopped
- 4 stalks celery, roughly chopped
- 2 kg pumpkin, peeled,seeded,roughly chopped
- 8 -10 cups chicken stock or 8 -10 cups vegetable stock
- fresh ground black pepper
Directions See How It's Made
- Heat the oil in a large saucepan and add the onion, garlic and celery; cook until softened but don't colour (about 5 minutes).
- Add the pumpkin, stock (you only want enough stock to barely reach the top of the pumkin).
- Stir and bring to the boil, reduce the heat and simmer until the pumpkin is tender (about 40 minutes).
- Blend or process until smooth.
- Cool quickly and freeze in 5x1 litre portions.
- *Thissoup is really quite thick at this stage, so when thawed you can add:.
- *1/2cup of cream and nutmeg for a traditional finish.
- *1/2cup of cream, crispy bacon and thyme.
- *a220g can of tomatoes for another change of flavour.
- *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.