[You must be registered and logged in to see this image.]It's about the time of year as Summer starts to ebb and Autumn starts to creep in that the markets are full of pumpkins. I first tried this recipe a few years ago and now make a huge batch of Pumpkin soup every year at about this time and freeze a few portions for winter.
This recipe makes enough for a dozen or more bowls of soup...
Ingredients:
One pumpkin (de-seeded and diced)
4 large tomatoes, diced
6 cloves garlic, crushed
600 ml vegetable stock
Fresh, chopped basil
Olive oil
Salt and milled black pepper
Small carton of cream
[You must be registered and logged in to see this image.]Instructions:Heat 3 tbsp of olive oil in a large pan. Add the pumpkin and sautÃÂ
for 5 minutes.
Add the garlic and sautÃÂ
for another 2 minutes.
Add the chopped tomatoes and continue to sautÃÂ
for a further 5 minutes, season with salt and pepper.
Pour in the stock, bring to the boil and simmer for 15 minutes.
Blend the mixture and transfer to a serving dish.
Stir in the cream, sprinkle with chopped basil and serve with thick slices of toasted bread.
Delicious!
(the soup can also be frozen and reheated gently)
Thu Sep 17, 2009 7:36 am
