Pumpkin Soup
I adore pumpkin soup and I work casual hours and often find myself working at night. So I decided to make a batch and freeze it so I would have something nice to eat for dinner at work.
Pumpkin Soup
Serves 8
Cooking time: 1 hour
Ingredients:
60g/2 ounces of butter
600ml Chicken stock or water
I chicken stock cube
I large white onion, finely chopped
500g/I pound of pumpkin
600ml hot milk
salt and pepper
chopped parsley, for garnish
Croutons to serve
Directions:
1) Melt one ounce (30gm) of butter in a large saucepan and gently fry onion
for 10 minutes or until onion is soft.
2) Add chicken stock or water and bring to the boil.
3) Peel pumpkin and cut into 2-inch chunks, add to stock and simmer until
tender (about 30 minutes)
4) Cool and rub through a sieve or simply puree with barmix stick in pot.
5) Return to pan (if required), add hot milk, allspice and salt and pepper
to taste.
6) Serve in tureen with one ounce (30gm) melted butter stirred in at last
minute and lightly sprinkled with chopped parsley.
For further pictures and commentary you can visit my blog entry at a Tale of Two Kitchens
Pumpkin Soup
Serves 8
Cooking time: 1 hour
Ingredients:
60g/2 ounces of butter
600ml Chicken stock or water
I chicken stock cube
I large white onion, finely chopped
500g/I pound of pumpkin
600ml hot milk
salt and pepper
chopped parsley, for garnish
Croutons to serve
Directions:
1) Melt one ounce (30gm) of butter in a large saucepan and gently fry onion
for 10 minutes or until onion is soft.
2) Add chicken stock or water and bring to the boil.
3) Peel pumpkin and cut into 2-inch chunks, add to stock and simmer until
tender (about 30 minutes)
4) Cool and rub through a sieve or simply puree with barmix stick in pot.
5) Return to pan (if required), add hot milk, allspice and salt and pepper
to taste.
6) Serve in tureen with one ounce (30gm) melted butter stirred in at last
minute and lightly sprinkled with chopped parsley.
For further pictures and commentary you can visit my blog entry at a Tale of Two Kitchens