Mel and Mal's Pumpkin Soup

Ingredients
  • 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?

Instructions

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

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1 Yardley Way, Belper, Derbyshire DE56 0ES