Created by Jenny
Monday, 21 January 2008
Description
Fresh pumpkin soup is a comforting dish for when the weather gets cold outside.
Ingredients
- 2 pounds 4 ounces pumpkin
- 3 tablespoons butter or margarine
- 1 onion, sliced thinly
- 1 clove garlic, crushed
- 3 ½ cups vegetable stock
- ½ teaspoons ginger
- 1 tablespoon lemon juice
- 3-4 thinly pared strips of orange rind (optional)
- 1-2 bay leaves
- 1 ¼ cups milk
- salt and freshly ground black pepper
To garnish: - 4-6 tablespoons light or heavy cream, natural yogurt or fromage blanc
- snipped chives
Methods/steps
- Peel the pumpkin, remove the seeds and then cut the flesh into 1 inch cubes.
- Melt the butter or margarine in a large, heavy bottomed saucepan. Add the onion and garlic and sauté over a low heat until soft.
- Add the pumpkin and toss with the onion for 2-3 minutes.
- Add the stock and bring to a boil over a medium heat. Season to taste with salt and pepper, and add the ginger, lemon juice, strips of orange rind and bay leaves.
- Cover and simmer over a low heat for about 20 minutes, until the pumpkin is tender.
- Discard the orange rind and bay leaves. Cool the soup slightly, then press through a strainer or process in a food processor until smooth. Pour into a clean saucepan.
- Add the milk and reheat gently. Garnish with a swirl of cream, yogurt or fromage blanc and snipped chives.
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Created by Jenny
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