Pumpkin Soup
Be the envy of your hosuehold with this stunning Vegetarian dish. Eget magna fermentum iaculis eu non diam phasellus vestibulum. In dictum non consectetur a erat nam at. Donec et odio pellentesque diam volutpat. Tempus imperdiet nulla malesuada pellentesque elit eget gravida cum. Netus et malesuada fames ac. Dictum non consectetur a erat. Pharetra massa massa ultricies mi quis.
Isus nec feugiat in fermentum. Ultricies leo integer malesuada nunc vel risus commodo viverra maecenas. Lobortis elementum nibh tellus molestie nunc non blandit.
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Ingredients:
- 4 tbsp Olive Oil
- 2 Onions – finely chopped
- 1kg of Pumpkin – deseeded and chopped into cubes
- 700ml of chicken or vegetable stock
- 140ml pot of double cream
- 4 slices of wholemeal bread
- 2 tbsp of pumpkin seeds (from a packet)
Method:
1. Heat the oil in a frying pan, adding the onion and fry until it has softened.
2. Add the pumpkin, stirring continuously for another 8-10 minutes, until the pumpkin has softened and turned golden.
3. Pour the stock into the pan and stir, adding the salt and pepper. Allow to boil, then simmer for 10 minutes.
4. Pour the cream into the pan and bring back to the boil again, simmer until the contents have all softened.
5. Blend until you reach the desired texture.
6. Cut the slices of bread into small cubes and fry for a couple of minutes, add the pumpkin seeds and continue to fry until both are nicely toasted.
7. Serve with the scattered croutons and pumpkin seeds on top.
… delicious and seasonal!!
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