cookshops.com - essential food preparation and kitchenware items at a price you can afford



		home \| testimonials \| contact us

Bakeware

Butter Dish

Flexible Silicone Products

Kitchen Accessories

Kitchen Tools and Gadgets

New Products

Ovenware

Special Purchase Items

no quibbles guarantee
payment & delivery
privacy policy
contact us

If you need help with your order click here.

Autumn Pumpkin Soup

Use Professional 24cm Non Stick Casserole with Glass Lid8368

Pumpkins are really plentiful in September and October and can be used for some delicious recipes.

Pumpkin soup is very warming and wholesome and has a most beautiful golden colour. It’s ideal to serve at a Halloween or firework party.

Serves 6 – 8

25g ( 1oz) butter
2 medium onions, finely chopped
350g ( 12 oz) potatoes, peeled and chopped
900g ( 2lb) peeled, deseeded pumpkin flesh, cubed
350g ( 12 oz) carrots, peeled and chopped
50g ( 2oz) red lentils
1.5 litres ( 2 ľ pts ) hot vegetable stock
150ml ( Ľ pt ) milk
Demerara sugar to taste
Finely grated nutmeg to taste
Salt and freshly ground black pepper

To garnish

Pieces of cooked pumpkin
2 tablespoons chopped parsley
fresh single or double cream to swirl

Put the butter in the casserole and melt gently. Add the onion and cook gently without browning until it is slightly softened.

Add the potato, pumpkin and carrots and cook gently for a few minutes, stirring occasionally.

Add the lentils and pour in the stock.

Stir well, bring to the boil and cover.

Reduce the heat to simmer and cook for approximately 30 minutes until the vegetables are tender.

Cool the soup a little.

Carefully remove a few pieces of the cooked pumpkin and set aside. This is used for garnishing the soup.

Pour the soup into a liquidiser or food processor and blend until smooth and thick. If you do not have a machine the soup may be pureed using a potato masher.

Rinse out the casserole and then return the soup to the pan.

Add the milk and stir well.

Add demerara sugar and grated nutmeg to taste. Season with salt and freshly ground black pepper.

Reheat the soup gently.

To serve

Serve the soup in bowls, adding some of the reserved pumpkin pieces to each serving.

Sprinkle on the chopped parsley and add a swirl of cream.

Alternatively, the soup can be served sprinkled with grated mature Cheddar cheese.

Suitable for freezing

Related Products:

Username:

Password:

Forgotten Your Password?

Your cart is empty!