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Pumpkin Soup
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2 onions
1 large pumpkin
50g (2 oz) butter or margarine
4 large tomatoes
1.5 litres (2½ pints) vegetable stock
salt and pepper
115ml (4 fl oz) double cream or crème fraîche
croutons and flat-leaved parsley, to garnish
Serves 4-6
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- Remove the skin and top and base from the onions. Cut in half vertically and then chop each half finely.
- Cut three slices of pumpkin, remove the skin and cut out the seeds and stringy bits from the centre. Chop into chunks. Weigh the chunks—you will need 1 kg (2½ lbs).
- Melt the butter in a saucepan. Cook the pumpkin and the onions, stirring, until the onions are transparent. Score the tomato skins, place in a bowl and add boiling water. Leave for a minute, drain and remove the skins.
- Add the tomatoes and stock, stir and bring to the boil. Cover and simmer for 20-30 minutes or until the vegetables are tender. Season to taste. Purée the mixture in a blender—you may have to do this in batches.
- Return the mixture to the pan. Stir in the cream or crème fraîche and heat through gently. Serve with croutons and garnish with flat-leaved parsley.
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