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  1. #1
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    Default Best pumpkin soup recipe please!

    I'm make pumpkin soup tonight, I have a recipe that I love but would like to try something new!

    So what's your fave recipe? Inspire me ladies!

  2. #2
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  3. #3
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    threechooks is offline If my spelling annoys you that's your problem.... I have better things to do than proofread !
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    1 kg pumpkin boiled in 2 litres of vege stock. Fry off one clove garlic, 250g short cut bacon diced and one onion diced fine. When pumkin is very well cooked mash it with a potato masher in the stock and add the bacon, garlic and onion to pumpkin mix. Add pepper to taste. I add shallots for texture on top but I am a BIG onion person.

    Add 300ml cream, stir and serve with crusty sour dough bread.

  4. The Following User Says Thank You to threechooks For This Useful Post:

    MrsOhara  (30-04-2013)

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    I roast about 3 kg of pumpkin with a sweet potato and 4-5 carrots in olive oil and black pepper with 3-5 cloves of garlic. Once cooked, purée and thin a little with vegetable stock. Serve with sour cream and chives

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    LifeInShadesOfGrey is offline Just a little bit silly :)
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    I'm a bit boring. I just have pumpkin, carrots, onion & stock - delish and super healthy

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    I've got a pumpkin soup recipe that I luuuurve and always goes down well. And it's super easy.

    1/2 butternut pumpkin
    1 small potato
    1 small sweet potato
    1 onion
    25g (approx) butter
    pinch of sugar
    chicken stock to cover

    Peel and roughly chop all the vegetables up into chunks of approximately the same size. Put all the ingredients into a saucepan - using enough stock to cover the veggies. Bring to boil and simmer until vegetables are soft and cooked through (approx 20 mins).

    Puree the cooked soup until smooth. (I use a stick mixer because I can keep the soup in the saucepan to blend and it's minimal washing up, but you could use a blender or food processor).

    Serve!

    You could add a swirl of cream and chopped up herbs too to serve.

  10. #9
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    I use pumpkin, carrots, celery, onion, cover with water, boil until cooked, add veggie stock cubes to taste then add one tin of peeled tomatoes. Blend with stick blender and serve with natural yoghurt and crusty bread.

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