Pumpkin soup recipes
Ingredients
- STUFF YOU NEED
- 1 medium-large pumpkin
- 1 onion
- chicken or veg stock
- cheese
- salt
- pepper
- oil
- butter
- 1 Red chilli (optional)
- garlic
- cumin
Method
- Start by preheating the oven to a high heat
- Start by topping and tailing the pumpkin. Save the seeds. Cut it into good sized wedges. Spray them with oil, season them well and they need to go into the oven, with some garlic cloves, until the flesh is soft enough to just scoop out of the skin and has nicely burnt edges this can take anything up to an hour.
- Once the pumpkin is done in the oven, turn the oven right down spread the seeds on the baking tray, season them well and put in the oven to roast, if you have cumin seed put them in now on the same tray remember to keep checking the oven but you'll know when they're ready the whole kitchen will be filled with the smell
- Finely dice the onion and fry it in a mixture of oil and butter until its soft and starting to colour, if you like at this point add some finely sliced garlic and add the pumpkin flesh and stir well to coat the pumpkin in the oniony, buttery mix.
- Reduce the heat and add the stock and the cumin making sure everything is completely covered and cook long enough for everything to start to break down on its own, leave it uncovered
- When its done (you just hold a knife over the pumpkin and let it go, if it slides all the way through its ready) blend it up until its smooth and then taste it, season it, then taste it again, if you feel it needs it deseed the chilli and add half the flesh, blend it again and then serve over cubes of cheese in huge bowls and garnish with the roasted pumpkin seeds
steven beech has contributed to these popular cooking recipes:
Ingredients
- 2 large onions
- 2 carrots
- 3 large butternut squash
- 2 large pumpkins
- 4 cloves garlic
- olive oil
- fresh sage
- salt and pepper
- beef stock
- vegetable stock
- 1 tin tomatoes
Method
- 1. Cut the pumpkin and butternut squash in moon crescent shapes
- 2. Place on a baking tray and dizzle with oil , season with salt and pepper and smash some garlic and throw onto the baking tray.
- 3. Roast in a hot oven (190C) for 30 mins.
- 4. Cut and cop onions and carrots and fry (onions first until translucent then add carrots)
- 5. Add in a pint of vegetable stock and a pint of beef stock (can make this with just vegetable stock but I like the beef taste)and add ton of tomatoes.
- 6. When the pumpkin and butternut is raosted - skin it and throw into the pot (with onions, carrots and stock and simmer for 20 mins.
- 7. Put everything into a blender and blend and then pour back into the pot.
carol savage has contributed to these popular cooking recipes:
3 Comments
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FunkyMummy Fri Oct 16 2009 • Reply
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
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carol savage Sun Sep 13 2009 • Reply
This was great - especially with a knob of grated ginger
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
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
3 Comments
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Add commentsteven beech Thu Aug 18 2011 • Reply
added !
Team MyDish Fri Aug 12 2011 • Reply
We would love you to add your recipe for cheese and mustard bread - sounds delicious!
steven beech Sat Oct 30 2010 • Reply
I normally make some cheese and mustard bread to go with this but i'm only going to add that recipe if i'm asked!