Pumpkin Soup Recipe at MyDish

Pumpkin Soup

4 stars based on 7 reviews Rate this Recipe

Method

  • Preheat oven to 190C. Slice pumpkin and deseed. Put onto baking tray and cover with mashed garlic and olive oil and roast for 30 minutes.

  • Heat 1 tbsp of oil in a large saucepan and add chopped onion, nutmeg, salt and pepper and cook for a couple of minutes until the onions are translucent.

  • Add the roasted chopped (deskinned and deseeded) pumpkin and simmer with the litre of chicken stock. (This soup can be made vegetarian by subsituting with Vegetable stock)

  • Simmer for about 20 minutes and then put in batches into a blender.

  • Serve hot with a drizzle of cream and a sprinkle of nutmeg

    • Comments Add your comment

    • I made this lastyear and it came out a little thick, perhaps i used too much pumpkin?

      by Achnell on Mon Oct 25 2010   reply to this comment

    • This simple reciepe really let the natural flavours come out. I made it with vegetable stock at it was really yummy. Would recommend it to everyone

      by FunkyMummy on Fri Oct 16 2009   reply to this comment

    • This was great - especially with a knob of grated ginger

      by carol savage on Sun Sep 13 2009   reply to this comment

    Ingredients

    • 1 kg Pumpkin (deseeded)
    • 2 tbsp Virgin Olive Oil
    • 1 large onion
    • 1 litre Chicken (or vegetable) stock
    • 4 cloves garlic
    • ½ tsp nutmeg
    • to taste salt pepper

    By Views 6424  Added Tue Oct 2 2007


    Using roasted pumpkin and a little spice

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