It’s been a little while since I posted a recipe, and after making what – I thought – was a rather nice soup last night, it was about time I did so again.
Frances had noticed a carton of Pumpkin and Carrot soup in the supermarket yesterday. Not to be outdone, I suggested I could make it. Indeed, I would make it. So, I grabbed a medium sized Pumpkin.
Ingredients
- A pumpkin.
- Some carrots.
- A medium onion.
- Stock (Chicken or Vegetable, the choice is yours)
- Some coriander, to taste.
- Some parsley, to taste.
- Salt and Pepper, to taste.
- Butter
- Single Cream
Could it be any easier?
Recipe Remove the seeds and fibrous material from the pumpkin. Peel it (Easiest with a large – sharp -knife, and larger pieces). Cut the pumpkin into small pieces.
Peel the carrot and onion, and slice.
Melt some butter (enough to cover the pan, so not a huge amount) in a large saucepan. Put the onion, carrot and pumkin into a large saucepan, and about half a cup of water. Put the lid on, and sweat the ingredients on a low-medium heat for about 15-20 minutes.
Pour the stock over the ingredients. Bring to the boil. Blend the ingredients with a blitzer or similar. Add chopped parsley and coriander.
Serve with a dash of cream.
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February 7th, 2007 at 10:44 am
I have just made this pumpkin & Carrot soup – good directions, easy to make and delicious – I don’t know why I bother keeping recipe books when getting a recipe is so easy…thanks
February 7th, 2007 at 11:15 am
Glad you like it Diana!
A nice tweak – especially for cold winter months – is to add a pinch of nutmeg, perhaps instead of the parsely and coriander.
November 9th, 2009 at 8:01 pm
Don’t know if you check old posts, but I’ll let you know, the soup still works
I’ll try it with nutmeg tomorrow
June 22nd, 2010 at 11:56 pm
Thanks for the easy but I added a twist I roasted the vegetables then pureed with the stock and Garnished with some bacon and fried onion it was delicious