Pumpkin soup

Pumpkin soup

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Pumpkin soup may be varied by use of different pumpkin varieties. Golden nugget, jap and butternut each has its own taste. Try varying the flavour by adding a touch of curry powder, ground coriander or cumin to a pumpkin soup. Use the following recipe as a base and add a 1/4 to 1/2 teaspoon of your favourite spice a minute before adding the pumpkin. Enrich if you like with a little cream at the end.

Ingredients

Quantity Ingredient
30g unsalted butter
1 onion, finely chopped
2 garlic cloves
750g peeled pumpkin, seeded
2 cups chicken stock
2 cups water
salt and freshly ground black pepper
cream, (optional)
snipped chives, to garnish

Method

  1. Melt the butter in a large saucepan and sauté the onion and garlic, until soft, without colouring. If adding spice, add now and fry very gently for a minute or so. Add the pumpkin, chicken stock and water. Bring slowly to the boil and simmer, covered for about 15 minutes, until the pumpkin is tender. Cool slightly and purée the mixture in several lots, using a food processor or blender, or by rubbing through a sieve. Season with the salt and pepper, to tase. Add a little more chicken stock or water if necessary to make a good consistency, depending on the pumpkin. Swirl in a little cream, if liked. Reheat gently and ladle the soup into bowls. Garnish with chives. You may also strew over chopped parsley or torn coriander leaves, if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again