Mel and Mal's Pumpkin Soup

  • 1 large pumpkin, flesh out and seeds removed and cut into chunks and put the fleshed out pumpkin to one side
  • 1 large onion, chopped finely
  • 3 pints of water
  • 1 Knorr Chicken Stock pot
  • Salt and pepper
  • Small pot of double cream
  • 1tsp butter
  • 1 tbsp olive oil

Although traditionally a Halloween dish, pumpkins are available long before the 31st October and long after so make the most of this lovely rich vegetable.

Serves : 6        Prep/Cooking Time : 65 mins

Tip : Why not make some extra and put it in the freezer for when you need a quick and filling lunch or supper?


Do the Basics

Using a large saucepan, melt the butter with the oil until bubbling and fry off the onion on a low heat making sure they do not colour but are softened

Add the chunks of pumpkin and cook on a low/medium heat for 5 minutes, stirring occasionally

Make the Stock

In a separate pan, boil up 3 pints of water with the Knorr Stock pot and then add this to the pan containing the pumpkin

Continue to cook for a further 10 minutes on a gentle heat until the pumpkin is soft then pour this into a liquidizer and blitz until smooth

Finish the Soup

Return the soup to a clean saucepan and bring to simmering point again.

Add the cream, stirring all the time and then season to taste

Return the soup to the empty pumpkin shell and serve

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES