Pumpkin soupTo prepare the pumpkin (which should probably weigh around 2 pounds, or 900  grams, to start with), discard all the seeds and the soft pulp around them, peel and chop. (If you haven't got a blender, grate all the vegetables.) Croutons are great with this.

1 tbspn of oil (preferably peanut)
1 clove garlic, chopped
1 1/2 lb (700g) prepared pumpkin
8 oz (225g) tomatoes, chopped
8 oz (225g) onions, chopped
3-4 tspns of tomato puree
1-1 1/2  pints (900ml) of water or vegetable stock

Heat the oil in a saucepan and add the garlic. Then add the pumpkin, tomatoes and onions. Mix in the tomato puree and stir the ingredients over a low heat for 3-4 minutes.
Add the water or stock carefully: the consistency should be like single cream.

Pumpkin soup1Simmer for 30 minutes and then puree the mixture in a food processor or liquidiser. Re-heat and serve in either a hollowed-out pumpkin or a tureen.

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