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My pumpkin soup

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My pumpkin soup Empty My pumpkin soup

Post  LittleMissJen on Wed Apr 20, 2011 2:14 am

Pumpkin soup:

1 tbl oil
1 onion ( diced )
1 clove of fresh minced garlic ( optional )
pinch of tarragon
half to a full pumpkin ( peeled and chopped )
a couple of potatoes ( peeled and chopped )
1 ltr vegetable stock
salt and pepper to taste
150ml light thickened cream

heat oil, fry up onion and garlic, add tarragon, pumpkin and potatoes. stir through stock. Bring to the boil and then let simmer on low heat for approx 1/2 hr or until veggies are cooked through. Using a slotted spoon transfer as much of the cooked pumpkin and potatoes to a food processor, blend and then transfer back to the remaining soup.
add salt and pepper to taste and also some cream. stir and bring to a nice heat. - serve with warm crusty bread / or toast.
tip: if soup is too thick then it can be thinned with either a little water or more stock.

Happy cooking

Jen flower

Posts : 25
Join date : 2011-04-15
Age : 39

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