Pumpkin Soup

Pumpkin Soup.
I almost don’t want to share this one! It’s my favourite secret weapon. Everyone who’s tried this absolutely LOVES it! The secret to get the nutty flavouring is roast and sautée all ingredients until VERY well browned!

One whole pumpkin (I love Jap) cut up and seasoned well. And lathered in olive oil.

2 onions diced.

2 tablespoons of butter.

2 tablespoons of Olive Oil.

350g of Milk. (Or to your liking).

2 litres of chicken stock.

Nutmeg added to your liking.

Method:
Set oven to 200c.
Cook pumpkin until almost black. Yep! I’m serious.
Meanwhile melt butter and olive oil, add onions and slowly cook with the lid on simmering until dark brown.
Once pumpkin is ready place in large saucepan with the onions, add stock. Bring to boil, reduce to simmer.
Add milk, simmer for a few minutes with a good dash of nutmeg.
Season well.
BLITZ everything, including the skins until smooth and creamy.

*note, you can substitute cows milk for Almond.

* I have a large family so I tend to double this entire recipe to make 6-7 litres. I freeze it in portions. The perfect go to meal!

  • My girlfriend just added a great idea. For a change why not add a Tablespoon of my green curry pasteto create ‘Thai Pumpkin soup.’ – Thanks Loren xx

Jennifer X

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s