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 | Soup for Pumpkin lovers |  |
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Chatty Member
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Well this is my way of making it..
Pumpkin and carrot soup 
This smooth and creamy soup is easy to make and is suitable for vegetarians. It contains beta carotene. Preparation time: 10 minutes Cooking time: 40 minutes Serves 4 to 6 Ingredients: 2 tablespoons olive oil 1 onion, peeled and chopped 6 large carrots, peeled and grated 1 small or one half large pumpkin peeled, deseeded and chopped 750 ml vegetable stock 1/4 teaspoon ground nutmeg 150 ml fresh cream (optional) salt and black pepper, to taste Method: Heat the oil in a large saucepan and fry the onion, covered, over a low heat for five minutes. Add the carrot and pumpkin, stir and cover. Cook for a further ten minutes over a low heat, stirring occasionally. Add the stock and nutmeg and bring it to boil. Cover again, and simmer for 25 to 30 minutes, or until the vegetables are tender. Transfer the mixture to a blender or food processor and blend it until smooth. Season it as per your taste. Add a little more stock or boiling water over low heat if the soup is a bit thick for your taste, then return to the pan. Stir in the cream and heat through for a minute before serving. Add two tablespoons of ground almonds while frying onions for a nutty taste. |
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