Pumpkin Soup
If you are looking for something to warm the soul, then look no further than this delicious pumpkin soup recipe. This simple recipe allows you to cook the soup in one piece of cookware without any mess from transferring cooked pumpkin between ovens to blenders and finally to a pot. After a long day of work, there is nothing better than snuggling up on the couch with a warm soup for dinner this winter. Plus by using DineRite, the pieces can safely be stored in your fridge after cooking….if there is any leftovers.
You will need4 ltr and cover or 7 ltr and Cover
Stick blender
Stick blender
1/2 Jap pumpkin or similar. The deeper the colour the better.
1 onion
2 or 3 Cloves Garlic
1 Cup Chicken stock
I table spoon olive oil
Fresh cream or sour cream
Chopped parsley to garnish
Crusty bread to serve
1 onion
2 or 3 Cloves Garlic
1 Cup Chicken stock
I table spoon olive oil
Fresh cream or sour cream
Chopped parsley to garnish
Crusty bread to serve
Method.
1. Chop and peel the pumpkin garlic and onions.
2. On a medium heat gently sauté the onions and garlic in the olive oil. Don’t brown them just sauté until soft. About 5 minutes. Add 4 tables spoons of water or stock then add the pumpkin.
3. Turn the heat up to medium high. Cover with the vent open. After the tone sounds reduce to low and cook until the pumpkin is very soft. Approx 15 minutes.
4. Blend the pumpkin mixture adding some stock until it’s your desired consistency. Salt and pepper to taste. Serve with a dollop of cream and parsley.
* Any leftovers can be safely stored with the cover on and vent closed in your fridge.
Bon appetit.
2. On a medium heat gently sauté the onions and garlic in the olive oil. Don’t brown them just sauté until soft. About 5 minutes. Add 4 tables spoons of water or stock then add the pumpkin.
3. Turn the heat up to medium high. Cover with the vent open. After the tone sounds reduce to low and cook until the pumpkin is very soft. Approx 15 minutes.
4. Blend the pumpkin mixture adding some stock until it’s your desired consistency. Salt and pepper to taste. Serve with a dollop of cream and parsley.
* Any leftovers can be safely stored with the cover on and vent closed in your fridge.
Bon appetit.