Does anyone have a recipe for pumpkin soup?
Does anyone have a recipe for pumpkin soup?
Pumpkin soup
Half a medium pumpkin(about 500-600g)
800ml of vegetable stock
1 tbsp chopped chives
salt and pepper
Peel pumpkin and cut into pieces about 2-3cm thick
Place chunks in pan and pour in stock,liquid should just cover the pieces,
add chives and bring to boil,
reduce heat and simmer for 20mins or until pumpkin is soft,
Puree with hand held blender and season to taste (a bit of nutmeg is nice in it)
You can sprinkle toasted pumpkin seeds on top or a drizzle of creme fraiche x
Last edited by Thumper; 25-Oct-07 at 14:40.
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
Mmmmmmmmm! Sounds lovely Thumper.
I do love homemade soup and have it every day for lunch. The only tinned soup which tastes as good as homemade is Tomato.
Thank you Liz,I can't stand tomato soup,I like the red pepper and tomato soup but find tomato too strong and it gives me heartburn I make a lot of soups as it is a cheap,easy and healthy way to feed my kids and about the only way to get veg into at least one of them x
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
I can't eat Tomato Soup now either but, when I could, I did enjoy it.
I made Tomato Soup once and it was a real faff.
One of the comments was 'This is as good as tinned'!
Funnily enough never made it again!!!
Homemade soup served with lovely crusty bread is a wonderful and nutritious meal.
Must try your Pumpkin Soup Thumper as it sounds lovely!
Let me know if you like it then Liz x
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
Here is a really good recipe for a super creamy soup that my children love. Good for the non-dairy peeps if they miss out the butter and use oil as it does give a creamy consistency without the need for cream or milk.
Split Pea and Leek Soup Makes 6 portions.
2 1/2 oz butter
1 medium onion, finely chopped
2 large leeks, finely sliced
2 medium potatoes, peeled and roughly chopped
4oz green split peas, soaked overnight in plenty of water
2 pints light chicken stock
salt and freshly ground black pepper
Melt the butter and cook the onion and leeks gently until soft in a covered saucepan, without colouring. Stir in the potatoes, green split peas and stock. Cover, bring to the boil and simmer gently for about 40 minutes until the split peas are tender. Cool a little, then puree in a liquidiser (I use a stick blender). Taste for seasoning. Reheat gently and serve.
Anne > I'm going to try golach's tattie soup too but I'm no sure if I'll tell him when it turns out good! He he
Thanks for the pumpkin soup recipe Thumper. I'll try it at the weekend
You are very welcome morganria!i hope you like it x
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
hey thumper... thats my soup on
will let ya know the verdict... lol
ELVIS ISN'T DEAD I HEARD HIM ON THE RADIO
I hope it turned out ok for you Ash? x
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
wow!
its ace, made huge pan - wont be wasted in this house
gonna have a proper portion soon when OH is home from work
thank you
ELVIS ISN'T DEAD I HEARD HIM ON THE RADIO
You are very welcome Ash,I am so glad you like it Cheap,cheerful,warming and filling....what more can we ask for x
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
Cream of Leek Soup
1 – 2 lbs Leeks, washed and chopped
Chicken Stock
1tbsp Flour
Seasoning
2 – 3 tbsp Coffee whitener
Sauté the leeks in a little butter for a few minutes, but do not brown them. Sprinkle in the flour and stir well. Add the stock and simmer for 10 -15 minutes until leeks are tender. Blend till smooth. Dissolve coffee whitener in a drop of boiling water and add to soup. Season to taste before serving.
Curry & Coconut Soup
1 Tblsp Butter or oil
1 Chopped onion
1 Chopped carlic clove
2 cm cube ginger chopped
2 Tblsp curry powder
600 gm sweetcorn
600 ml Chicken stock
400 ml coconut milk
2 Tblsp yogurt
1 Tsp Garam Masala
Melt the butter or oil in a saucepan over a low heat and sweat the onion, garlic and ginger until soft. Add the curry powder and cook for 2 minutes.
Add the sweetcorn, chicken stock, coconut milk and salt. Simmer for 10 minutes.
Puree the soup in a liquidizer until smooth.
To serve, ladle the soup into warmed bowls, top with yogurt and garam masala.
So easy even a man can do it :-)
The Big Man
Red pepper and soft cheese soup-aka as humble pie for thread going off topic
1 teaspoon of marg
1 large onion,chopped
2 red peppers,deseeded and chopped
2 celery sticks,sliced
1 carrot chopped
1 tablespon paprika
2 vegetable stock cubes dissolved in a pint and 3/4 water
200g pack of soft cheese with garlic and herbs
salt and pepper
chopped coriander or parsley
Method
melt marg in large pan,add onion and peppers but save a little bit for presentation of soup.
add carrot and celery and sautee gently for 5 mins until softened
add paprika and cook gentle for another 1-2 mins
add stock bring to boil then reduce heat cover and cook gently for 20mins
transfer into liquidiser or use hand blender and add soft cheese,blend until smooth
return to pan and reheat gently,season to taste with salt and pepper
ladle into warmed bowls and sprinkle with chopped onions,peppers and coriander or parsley.....enjoy x
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
another easy one....carrot soup
I just wing it with this,
Big bag of carrots
large onion
clove of garlic or some paste if preferred
beef stock
creme fraiche
chop carrots and seat off in a pan with a small bit of butter and of course the onion
add stock to cover the carrots and cook until tender(about 20 mins)
blitz with a hand held blender and add more stock to desired consistency(I like it thick) and then add a big blob of creme fraiche-job done!
If preferred you can use Vegetable stock but I like the beef stock in mine x
Last edited by Thumper; 28-Oct-07 at 16:59.
The nice thing about living in a small place is that if you dont know what you are doing....there's always somebody who does,or thinks they do! x
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