Another version of a favourite soup from the New Covent Garden ” Book of Soups”.
Ingredients
- 25 g butter
- 1 medium onion peeled and finely chopped
- 200 g potatoes peeled and chopped
- 900 g pumpkin diced
- 250 g baby carrots diced
- 1.2 litres vegetable stock
- 150 ml milk
- demerara sugar to taste
- finely grated nutmeg to taste
- sea salt and black pepper
Servings:
Instructions
- Melt the butter then cook the onion gently in a covered saucepan for 5 minutes without colouring. Add the potato, 700 g of the pumpkin, the carrots and the stock.
- Cover and bring to the boil, then simmer gently for about 20 minutes until the vegetables are tender. Cool a little, then puree in a liquidiser. Return to a clean saucepan and pour in the milk.
- Meanwhile, add the remaining pumpkin to a saucepan of boiling salted water and cook for 2 minutes. Drain and add to the pureed soup.
- Add the sugar, nutmeg and seasoning to taste then reheat gently to serve.
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