 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I make this recipe all the time. The only thing I leave out is the milk. I use the optional orange rind as it adds to the dish. I prefer bay leaves. I don’t use any of the garnishes, I just place shredded Parmesan cheese on the top. Middle of step 5 – I use a strainer and pour the excess liquid into a small pan then use my hand wand to puree the mixture but slowly add the excess liquid as my husband prefers a thicker soup then a runny soup. The recipe comes from a book called ‘Soups - Quick and Easy’ which is published by Parragon Ingredients:
1 kg pumpkin |
40 g butter or 40 g margarine |
1 onion, sliced thinly |
1 garlic clove, crushed |
3 1/2 cups vegetable stock |
1/2 teaspoon ground ginger |
1 tablespoon lemon juice |
3 -4 orange rind, thinly pared strips (optional) |
1 -2 bay leaves or 1 -2 bouquet garni |
1 1/4 cups milk |
salt and pepper |
4 -6 tablespoons single cream or 4 -6 tablespoons double cream or 4 -6 tablespoons plain yogurt or 4 -6 tablespoons fromage frais |
chives, snipped |
Directions:
1. Peel the pumpkin, remove the seeds and then cut the flesh into 2.5 cm/1 inch cubes.
2. Melt the butter or margarine in a large, heavy-based saucepan. Add the onion & garlic and fry over a low heat until soft but not coloured.
3. Add the pumpkin and toss with the onion for 2-3 minutes.
4. Add the stock and bring to the boil over a medium heat. Season to taste with salt and pepper and add the ginger, lemon juice, strips or orange rind, if using, and bay leaves or bouquet garni. Cover and simmer over a low heat for about 20 minutes, until the pumpkin is tender.
5. Discard the orange rind, if using, and the bay leaves or bouquet garni. Cool the soup slightly, then press through a strainer or process in a food processor until smooth. Pour into a clean saucepan.
6. Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives, and serve.
|
|