Pumpkin Soup Starter

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This soup can be made ahead a week before and frozen. Simply defrost and serve. Or make it a day before and refrigerate to enable the flavours to develop.

Serves 6
1 tbsp olive oil * 30g (1oz) butter * 1 large onion, chopped * 650g (1½lb) pumpkin or squash, cut into chunks * 455g (1lb) potatoes, peeled and cubed * 570ml (1 pint) vegetable stock * ½tsp nutmeg * 1 tsp chopped fresh tarragon * 90ml (3 floz) milk * 2 tsp lemon juice * salt & freshly ground black pepper * bread rolls, to serve

Heat the oil and butter in a frying pan, then fry the onion for 5 minutes on a low heat until softened, not brown. Transfer the onions to a saucepan and add the pumpkin (or squash) and potato. Stir well and cover with a lid. Let the vegetables sweat on a low heat for 10 minutes, until almost tender. Stir occasionally to prevent them sticking.

Stir in the stock, nutmeg, tarragon, salt and pepper. Bring the liquid to the boil and simmer for 10 minutes until the vegetables are completely tender. Remove from the heat and allow to cool slightly. Pour into a food processor and blitz until smooth. Pour into a clean saucepan and add the milk. Heat gently, taste then add the lemon juice a teaspoon at a time, tasting as you go. Add salt and pepper, if required. Serve with bread rolls.

Pumpkin Soup Starter

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