Pumpkin soup: Difference between revisions
From Bradnor
No edit summary |
No edit summary |
||
| Line 5: | Line 5: | ||
<br clear=all> | <br clear=all> | ||
==Ingredients== | ==Ingredients== | ||
;you want about 2-3 times as much pumpkin as the other vegetables | |||
:1 butternut squash - or equivalent amount of pumpkin - peeled and cut into chunks | :1 butternut squash - or equivalent amount of pumpkin - peeled and cut into chunks | ||
:1 medium onion, peeled and finely chopped | :1 medium onion, peeled and finely chopped | ||
| Line 17: | Line 18: | ||
==Method== | ==Method== | ||
#Melt the butter and cook the onion gently for 5 minutes in a covered saucepan without browning | #Melt the butter and cook the onion gently for 5 minutes in a covered saucepan without browning | ||
#Add the potato, carrots and pumpkin, chilli flakes, stir well and add vegetable stock. Bring to the boil, cover and reduce heat and simmer for 20 minutes or so until vegetables are tender. | #Add the potato, carrots and pumpkin, chilli flakes, stir well and add vegetable stock - don't add too much, can easily add more but thickening a too thin soup is trickier. Bring to the boil, cover and reduce heat and simmer for 20 minutes or so until vegetables are tender. | ||
#Allow to cool a little and blend smooth in a liquidiser or food processor. Pass through a sieve, stir in cream, season to taste and heat through again without boiling. | #Allow to cool a little and blend smooth in a liquidiser or food processor. Pass through a sieve, stir in cream, season to taste and heat through again without boiling. | ||
Revision as of 14:37, 15 December 2025
Ingredients
- you want about 2-3 times as much pumpkin as the other vegetables
- 1 butternut squash - or equivalent amount of pumpkin - peeled and cut into chunks
- 1 medium onion, peeled and finely chopped
- 200g potatoes, peeled and chopped
- 200g carrots, peeled and chopped - optional
- 1l vegetable stock - or less for a thicker soup
- 100ml cream - optional
- salt, ground black pepper, a little ground nutmeg
- ½ tsp chilli flakes optional - my addition
25g butter
Method
- Melt the butter and cook the onion gently for 5 minutes in a covered saucepan without browning
- Add the potato, carrots and pumpkin, chilli flakes, stir well and add vegetable stock - don't add too much, can easily add more but thickening a too thin soup is trickier. Bring to the boil, cover and reduce heat and simmer for 20 minutes or so until vegetables are tender.
- Allow to cool a little and blend smooth in a liquidiser or food processor. Pass through a sieve, stir in cream, season to taste and heat through again without boiling.
adapted from Book of Soups New Covent Garden Soup Co.
or butternut squash soup
Butternut squash soup
