Recipe: 1 Hour Pumpkin Soup

Recipe Pumpkin Soup

I love Pumpkin Soup and I love roasted Butternut Squash so I made a soup with both - it was delicious. We ate it with *Carrot and Cheese Muffins* and crusty rolls on the first day I felt Autumn in the air.           

Pumpkin Soup

  • Approx. 2 lbs of pumpkin of your choice - I used a small Hokkaido and half of a Butternut Squash
  • 1 tablesp. olive oil
  • 2 onions
  • 4 carrots
  • 1 apple
  • 3 potatoes
  • Garlic - optional.  I like garlic but only used 1 clove
  • 2 litres of vegetable stock
  • Herbs of your choice
  • Pinch of cumin, chili, cinnamon and salt
  1. In a large pan saute the finely chopped onions slowly in the oil.  While they are cooking prepare all the other vegetables chopping them into fairly equal sized pieces.
  2. Add garlic, apple and all the vegetables to the onions.
  3. Add the spices and seasonings.  Vary these to your own taste.
  4. Add the stock, bring to the boil and then simmer gently until all the vegetables are soft.
  5. Puree with a stick blender and adjust the seasoning.
  6. Add extra stock, milk or cream if the soup is too thick.
  7. Lovely served with crusty rolls and *Carrot and Cheese Muffins*.
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