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Pumpkin Soup
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For the soup | |
2 tbsp | olive oil |
1 | onion, finely diced |
1kg/2lb | 4oz pumpkin, peeled and cut into 1cm/½in cubes |
2 | garlic cloves, finely chopped |
500ml/18fl oz | chicken stock |
1 | lime, juice only |
200ml/7fl oz | double cream |
salt | |
freshly ground black pepper | |
4 tbsp | extra virgin olive oil, to serve |
2 tbsp | coriander cress |
For the soup, heat a frying pan until hot, then add the oil, onion and pumpkin and fry for 1-2 minutes.
Add the garlic and cook for another minute, then add the stock and bring to the boil. Simmer for about 5-6 minutes, or until the squash is tender.
Pour into a blender and blend to a fine purée (do this is batches if necessary).
Place the soup back into a clean saucepan and add the lime juice and cream, then season with salt and freshly ground black pepper. Return to the heat to warm through.
To serve, ladle the soup into soup plates and drizzle over a little extra virgin olive oil and a scattering of cress. Serve immediately with the pumpkin seed bread.
Recipe uploaded with Shop'NCook for iPhone.
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