How To Make Pumpkin Soup – Halloween Countdown
With Halloween season here, you may be wondering how to make pumpkin soup.
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
So now you know how to make pumpkin soup.
#ablogginggoodtime
Originally posted 2011-10-03 11:21:23.
2 Comments
Lost in Town
Great recipe!I love the idea of yoghurt…;)
Imperfect Mum
I am definitely going to Make this from my left over pumpkin from the kids lanterns. Thank you for sharing with us at #ablogginggoodtime