[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)