Pumpkin soup
A silky textured soup, sprinkled with crunchy croutons and seeds
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
Can be frozen if using vegetable stock
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
- While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Or why not try...
Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat's cheese and basil, then cook until the cheese has melted.
PER SERVING
317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, sugar 6g, salt 0.54 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7730/
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Ingredients
- 4 tbsp olive oil
- 2 onions , finely chopped
- 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 142ml pot double cream
- 4 slices wholemeal seeded bread
- handful pumpkin seed from a packet
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9
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
Can be frozen if using vegetable stock
Ingredients
- 4 tbsp olive oil
- 2 onions , finely chopped
- 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 142ml pot double cream
- 4 slices wholemeal seeded bread
- handful pumpkin seed from a packet
PER SERVING
317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, sugar 6g, salt 0.54 g
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