mtp

Pumpkin Soup

Ingredients

  • 1 pint vegetable stock
  • 1 medium Pumpkin
  • Fresh Parsley
  • 1 medium Onion
  • Sprig of fresh Thyme
  • 1 clove Garlic
  • 120 ml whipping cream
  • Salt and Pepper
Method
  1. Cut the pumpkin into wedges and drizzle with oil. Roast until golden and soft. Scoop out into a blender
  2. Saute the onion and garlic and add to the blender
  3. Boil a pint of water and add the stock cube (or your own homemade stock). Add this to the blender too
  4. Blend on high until smooth. Add the whipping cream a little at a time. 
  5. Transfer to a pan and add the Parsley, Thyme, salt and pepper to taste.
  6. Serve warm with a good hunk of bread

5 Responses to “Pumpkin Soup”

  1. Ollyon 27 Nov 2008 at 5:23 pm

    I am SO going to try this out!

  2. Matthewon 28 Nov 2008 at 3:53 am

    This sounds delicious- and its similar to how i make mine- except I add a tablespoon of red curry paste and I use a bamix to pureeIts so delicious isn’t it!

  3. CVon 28 Nov 2008 at 1:41 pm

    I love this soup.
    I also add some chopped red chicory (it’s radicchio, it’s in season right now and I grow it in my garden) in the latest minutes of cooking.

    PS: you have a very nice blog.

  4. Tovahon 28 Nov 2008 at 8:19 pm

    With kids especially, it’s fun to serve pumpkin soup in a pumpkin shell. When you are done dinner, this second pumkin call still be cooked and used to make pumpkin pie or muffins or the likes. Thanks for the recipe.

  5. Erikon 29 Nov 2008 at 6:02 pm

    I agree with Matthew that this would be great with a hit of curry; but I wonder if that would clash with the thyme?