SJ’s Easy Pumpkin Soup
Recipe supplied by: Sharon Jackson
Ingredients
- Pumpkin – allow 2 pieces per person
- Onions –1 large per ½ jap pumpkin
- Vegetable Stock – powder, cube or liquid (cook the pumpkin in the liquid if you use it)
- Pepper and salt
- Cream or evaporated skim milk- 300mls per ½ pumpkin or to suit your taste
- You can also sweet potato or swede in the vegetable base, ginger is also nice and a small amount of nutmeg
Method
- Wash pumpkin, cut into smaller pieces (peel if necessary)
- Peel and dice onion, add to pumpkin (If you wish, sweat the onion by placing into a pan with a small amount of oil. Cook until opaque)
- Reduce heat to a simmer and cook until the pumpkin is soft. This should take about 20-30 mins, add water during the cooking process if necessary
- Remove approx. ¾ of the water and set aside. Puree the pumpkin and onion. This can be done with a stick blender, mouli or by mashing to the desired consistency
- Add some of the liquid you drained from the pumpkin to produce a thick soup consistency. (Not too much, remember you are going to add cream or evaporated skim milk and you don’t want the soup to be watery)
- Add stock cube or powder, pepper and salt (optional). Add spices to suit your taste
- Bring back to a simmer, now add the cream or milk and heat through
Cooking Tips & Tricks
To serve
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Serve with a seeded bread roll or your choice of bread and sour cream if desired |
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- Recipe Uploaded: 08.07.2015
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