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  1. #1
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    Default Tell me your Pumpkin soup recipe!

    I've just discovered that I like pumpkin after years of not eating it and I really want to make a scrummy pumpkin soup!! I want something different not just a plain boring one. So what's your soup recipe? Please share!

    Sent from my GT-I9300T using The Bub Hub mobile app

  2. #2
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    Roughly 3/4 to 1 full butternut or Kent pumpkin diced
    2 garlic cloves crushed
    1 Small onion diced
    2 chicken stock cubes
    1tsp cumin powder
    1 tsp curry powder
    Cracked pepper
    1/2 cup cream

    I chuck it all in a pot with about 3-4 cups of water, boil till all tender then chuck it in a blender, add cream and blend together. I will never eat canned pumpkin soup again!

  3. #3
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    Oh and serve with crusty bread or dinner rolls with butter. Yum.

  4. #4
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    I roast the pumpkin and and an onion, then simmer in water or veg stock with a little cumin and/or nutmeg, salt (depending if using stock or not) . Blend, serve with a dollop of sour cream or cream, pepper and warm crusty bread and butter. Delish!

  5. #5
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    Honey roasted pumpkin soup


    Ingredients:

    1 kg of butternut pumpkin, peeled and deseeded and cut into wedges
    1/4 cup of honey
    1/2 teaspoon of grated nutmeg
    3 tablespoons of olive oil
    sea salt and freshly cracked black pepper to taste
    2 brown onions, chopped
    3 cloves of garlic
    2 sticks of celery, chopped
    1.25 litres of vegetable stock
    1 tablespoon of chopped chives
    2 tablespoons of cream

    Mix 2 tb oil, honey, salt, pepper , nutmeg and pumpkin and roast until soft
    Cook onion, garlic, celery and garlic in pan with extra oil until translucent then add cooked pumpkin and stock and blend with stick blender, add cream and chives and more black pepper!

  6. #6
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    Roast Pumpkin Soup

    750g pumpkin, peeled, seeded and cubed
    2 carrots diced
    2 onions, cut into wedges
    2 cloves of garlic, peeled (I do 5. Love garlic)
    2 1/2 tablespoons olive oil
    1 large potato diced (I do 3 potatoes)
    1 ltr water
    4 tsp chicken stock powder
    1 cup cream (I rather add cream to each individual bowl)
    1 tsp ground nutmeg
    Salt and pepper

    I also add 2 green apples, peeled and diced.

    *preheat oven to 200 degrees
    *place pumpkin, carrots, onions, garlic and apple into a baking or roasting dish.
    *drizzle with olive oil and bake 40 mins or until soft (I bake for 60 mins but this could just be my oven)
    *in a large pot over medium heat bring water and chick stock to boil. Add potato and simmer until cooked.
    *combine potato and water with roasted veggies and purée in a blender or food processor or stick mixer until smooth.
    *return to pot over low heat. If you'd like to add the cream add in now with the nutmeg, salt and pepper. Heat gently before serving.

    This soup is thick so if you prefer thinner add more water or liquid a chicken stock to the recipe.

  7. #7
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    Peel and dice some pumpkin and 1 potato spray with oil, than sprinkle with paprika and than sprinkle with a diced onion and diced bacon. Roast. Than chuck it all in a food processor, if you like it super thick leave it like that if you runnier add heated stock (either chicken or veg).
    Add a dollop of sour cream just before serving.

  8. #8
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    Roast pumpkin and garlic soup

    1 medium jap or kent pumpkin
    3 small potatoes
    150g diced bacon
    1 diced onion
    2 cloves or garlic
    2 dollops of light sour cream
    Vegetable stock to desired thickness

    Cut pumpkin into rough chunks, bake until soft.
    Thinly slice potato and chuck it, the onion, bacon and garlic into a pot. Fry until soft.
    Add the pumpkin and purée with a stick blender or similar.
    Add sour cream and vege stock until you get desired thickness.

    Serve with crusty loaf or roll.
    Sour cream can be served on top as alternative.

  9. #9
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    Halve a couple of butternuts and scoop out the seeds. In the space left, put some chopped bacon and crushed garlic. Drizzle with olive oil all over.
    Bake in a 180 degree oven until tender all through. Scoop out pumpkin flesh, bacon and garlic and mash in a saucepan. Add chicken stock until you have the consistency you want and then heat through. I use my stick blender then to get it really smooth, or you could blend it. I serve it with a dollop of cream or sour cream and cracked black pepper. Yummy!

  10. The Following User Says Thank You to Sub Rosa For This Useful Post:

    Slyph  (05-06-2013)

  11. #10
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    Try it with a dollop of Philly cheese sooooo yummy


 

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