Pumpkin soup
Ingredients 2 tbsp olive oil olive oil 2 onions Onion , finely chopped 1kg pumpkin Pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks 700ml vegetable stock or chicken stock 150ml double cream
For the croutons 2 tbsp olive oil olive oil 4 slices wholemeal seeded bread, crusts removed handful pumpkin seeds from a packet
Method Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Pour the stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months. To make the croutons: cut the bread into small squares. Heat the olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
On photo: WL-972430 SOUP CUP 4" | 10 CM 10 OZ | 300 ML
Photo by:anastaishen51
Recipe by: midwestliving.com
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