Pumpkin soup is one of those simple meals that is just so enjoyable. It's filling, but not heavy. You can zazz up with spices or herbs, or fancy bread. We've had this with garlic bread, a French bread stick, but actually it's just as nice with a fresh load slice. This recipe is uses the microwave to cook the pumpkin, so its relatively fast. Also doesn't include any "fancy" ingredients like onion or garlic... I guess you could say its more "purist", but we all know I prefer simple recipes! I hope you do too- enjoy!
INGREDIENTS
900g kent pumpkin
water
chicken stock pot (sub salt)
cream (I use lactose free, but you could sub yoghurt)
parsley garnish (totally optional, sub cracked black pepper)
METHOD
Wash pumpkin, remove seeds and place into pyrex bowl with some water
Cover with cling film
Microwave cook (potato 500g = 12mins)
Remove, unwrap and scoop out cooked pumpkin
Top up water, cover back up with cling film
Microwave cook (potato 375g = 8mins)
Remove, unwrap and scoop out cooked pumpkin, discard pumpkin skin
Place cooked pumpkin with a bit of water and blend until smooth
I blend in batches and put into a large pot
Add chicken stock or salt to taste
Heat to serving temperature
Serve in bowls
Decorate each bowl with 2T of cream or yoghurt
Top with garnish (optional)
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