Pumpkin (Squash) Soup 2 tbs Olive oil 2 onions finely - TopicsExpress



          

Pumpkin (Squash) Soup 2 tbs Olive oil 2 onions finely chopped 1 kg Pumpkin or squash Peeled and deseeded and cut into chunks 700 ml Vegetable stock (can also use chicken stock) 142ml double cream Directions Heat oil in a pan add onions and gently cook until soft not brown approx 5 mins. Then add pumpkin or squash carry on cooking for approx 8 mins until it starts to soften. Pour in the stock season with salt and pepper, (may not need salt if not using low salt cubes) bring to boil and simmer 10 mins and the pumpkin is very soft. Add cream and bring back to boil, then puree with a hand blender. Serve with croutons or crusty bread Can be frozen for up to 2 months
Posted on: Sun, 20 Oct 2013 22:06:40 +0000

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