Pumpkin Soup
This heart warming soup is a regular on our menu. Pumpkin is rich in fibre and a great source of vitamin A. This soup is ideal as a snack or, with a delicious soda bread, a tasty light meal.
- 1 hour
- Moderate
- 6 portions approximately
Ingredients
Pumpkin, peeled, seeded and cubed 775 g
Carrots, coarsely chopped 160 g
Onions, cut into wedges 300 g
Rapeseed oil 40 ml
Large potato, sliced 220 g
Water 945 ml
Cubes vegetable bouillon, crumbled (Gluten free) 12 g
Cream 235 g
Ground nutmeg 10 g
Ground black pepper 2 g
Instructions
Preheat oven to 425 degrees F (220 degrees C).
Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with rapeseed oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg and pepper. Heat gently; serve.
This product may contain: Egg, mustard and soya due to the stock selected. We used Kallo stock when creating this recipe.
