| Pumpkin Soup by VickielovesRohan |
| Serves: |
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| Ingredients: |
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4 tbsp olive oil
2 onions, finely chopped
1kg of pumpkin, peeled, de-seeded and chopped into chunks
700ml of vegetable or chicken stock (if preferred)
142ml pot of double cream
4 slices of wholemeal seeded bread
handful of pumpkin seeds (from a packet) |
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| Method: |
1. Heat half the olive oil in a saucepan, then cook the onions for 5 mins, until they are soft but not coloured. Add the pumpkin to the pan, carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn brown.
2. Pour the stock into the pan, and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is soft. Add the cream, bring back to the boil and then puree with a blender.
To make the croutons
Slice the crusts off the bread, and cut into small croutons. Heat the other half of the olive oil then fry the bread until it becomes crisp. Add the seeds to the pand and cook for a further few mins. |
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| Tip: |
| This soup can be frozen for up to 2 months |
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| Prep Time: 10 mins |
| Cook Time: 20 mins |
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