A creamy simple pumpkin soup that's extremely easy to make. This recipe is from my year 10 cooking class and its my go to recipe on a cold winters day. Is there anything more comforting than a bowl of warm soup? I also serve mine with extra cream, feta and crispy bacon shards to add some texture.
Ingredients: 350g Pumpkin ( I use butternut) 1 1/2 Cups Chicken Stock 1/4 Teaspoon ground Ginger 1 Medium Onion 2 Tablespoons Cream Method: Peel pumpkin and cut into 5cm pieces. Peel and finely chop onion. Place all ingredients, except cream, into a saucepan. Cover and bring to the boil, Stirring once or twice. Once boiling turn heat down to a simmer and cook until pumpkin is soft. Cool slightly then place in a blender and puree until smooth. Return to saucepan and reheat soup. Stir in cream and serve hot.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
March 2022
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