Tuesday, September 21, 2010
As promised.. Pumpkin Soup
1 Tbsp oil (I use Fry Light, just as good)
1 Red onion, finely chopped
8oz Carrots, peeled and sliced
1lb Potatoes, peeled and diced
1lb Pumpkin, peeled and diced
2 Pints vegetable Stock
1/2 pint of milk
1/2 tsp of ginger
Salt and Pepper
Cream for decoration (optional)
Saute the red onion for a few minutes in a large pan or wok.
Add the vegetables, salt, pepper and the stock.
Bring the mix to the boil and then cover and simmer for 30-40 minutes.
Once cooked, leave to cool.
When the soup has cooled, liquidise in a blender and return to the pan.
Add the ginger and milk, re-heating the soup gently until hot.
Swirl some cream on top before serving.
See simple but delicious!