Monday, 18 October 2010

Pumpkin/squash Soup

This is a lovely warming soup, great for Halloween and bonfire night.
  • Half a small eating pumpkin or squash, peeled, seeded and chopped
  • 2 sticks of celery, chopped
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 litre/1 ¾ pt vegetable stock
  • 1 tsp fresh ginger, grated or ½ tsp cumin (optional)
  • Black pepper to taste  
  • 1-2 tbsp double cream (optional)
Fry the onion and garlic gently in a little butter or olive oil.
Add the pumpkin/squash and celery.
Stir in the stock, ginger/cumin and pepper.
Bring to the boil and simmer for 20-30 mins.
Blend, until smooth.
Stir in 1-2 tbsp double cream before serving (optional)

Suitable for freezing.

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