Christmas Pumpkin Soup
Mouth watering pumpkin soup for those cold winter nights.
Recipe requires...
Ingredients
- 4 tbsp olive oil
- 2 onions, finely chopped
- 1kg pumpkins or squash, peeled, deseeded and chopped into chunks
- 1 Kallo Organic vegetable stock cube dissolved in 500ml of boiling water
- 142ml pot double cream
- Salt & pepper to taste
Procedure
- Heat half the olive oil in a large saucepan and gently sweat the onions for five minutes, until soft but not brown.
- Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour the cream into the pan, bring back to the boil, then purée with a hand blender.
- Taste for seasoning.
For a velvety consistency push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
For a thinner soup just add more vegetable stock for the required consitency.
For further information visit our website at www.kallofoods.com