PUMPKIN SOUP WITH LOSELEY SUMMER MEADOW BUTTER

Pumpkin soup is ideal for warming cold hands for Halloween particularly when served in mugs.

INGREDIENTS

Loseley Summer Meadow Butter 25g (1oz)

Onion 1, peeled and chopped

Carrot 1, peeled and chopped

Peeled Pumpkin 350g (12oz), roughly chopped

Milk 750ml (1 ¼ pints)

Salt and freshly ground black pepper

Natural Yoghourt 150g (5oz)

Dried Pumpkin Seeds to garnish (optional)

METHOD

Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.
Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.
Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yoghourt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.

10 minutes preparation time

40 minutes cooking time

183 Kcal per portion

8.8g fat per portion of which

5.4g is saturated

4 servings

Suitable for freezing

Suitable for vegetarians