|Pumpkin an Squash Soup|
Last week I made this autumnal and very tasty pumkin and squash soup. Ideal for cold November nights with some home made bread. For four generous helpings you will need the following:
4 tbsp olive oil
2 onions, finely chopped
1kg pumpkin and or squash , peeled, de-seeded and chopped into smallish cubes
700ml chicken stock
curry powder to taste
142 ml double cream
toasted pumpkin seeds
|Gathering all the ingredients together|
1. Heat 2 tbsp of olive oil in a large saucepan, then gently cook the onions for 5 minutes until soft but not brown. Add the pumpkin and or squash and mix in with the onion and cook for another 8 to 10 minutes. Stir occasionally until the vegetables start to soften and turn golden brown
2. Pour the stock into the pan, season with salt and pepper and curry powder to taste (this is optional by I think it gives the soup a more interesting flavour) and bring to the boil then simmer for 10 minutes until the squash is very soft.
3. Pour in the double cream and then puree with a hand blender until you reach a consistency you like. The soup can now be frozen or re-heated when required.
4. To garnish dry fry some pumpkin seeds and sprinkle over with a swirl of cream.
|This soup was made from the vegetables I used in this photo shoot, so nothing is wasted and all recycled|
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