Halloween Pumpkin Soup
Thu, 11/18/2010 - 09:07 | by admin
Halloween Pumpkin Soup – now you know what to use the insides for!
Serves 6
- 900gm pumpkin/squash peeled, de-seeded & cut into 1cm cubes
- 175g (6oz) onion, chopped
- 2 cloves garlic crushed
- 2 tblsp Olive oil
- ½ tsp thyme leaves
- 1x 400g tin of chopped tomatoes
- ½ tsp sugar
- 1 tbsp tomato puree
- 1L of chicken stock
- Salt and pepper
- Pinch of nutmeg
Method
- 1. Place the pumpkin, onion, garlic, thyme and oil in a heavy based saucepan. Cover and sweat over a low heat for approximately 10 minutes, stirring occasionally.
- 2. Add the tomatoes, puree and sugar, bring back to the boil and add the chicken stock, salt, pepper and grate some fresh nutmeg.
- 3. Simmer until the pumpkin is soft and tender; then liquidise the soup and return to the pan.
- 4. You may need to add some more stock or water at this stage if the soup is too thick. Adjust the seasoning to taste.
- 5. Serve with a swirl of cream and some freshly chopped parsley.
