Pumpkin Soup
800g Pumpkin flesh (approx 2 small butternut squash)
2 small onions
1clove garlic
100g butter
100g leek (white)
250g carrots
1tsp cumin
1/2tsp paprika
1 ½ pt Water
Chop the ‘stem’ off the butternut squash. Peel the bottom ‘bulb’, half and scoop out the seeds. Wash and dry seeds, place on baking parchment and put into oven, approx 15mins 200oC. Chop flesh.
Peel and chop remaining flesh. Heat a frying pan with a little oil, lightly fry and coat in oil the pumpkin, place on a baking tray to roast.
Roughly chop one onion, with skin on, fry on a low heat with half the butter, when softens remove onion. Dice the other onion, crush garlic and chop leek add remaining butter and fry over a low heat.
Peel and cut carrots into chunks, add with cumin. Finally add paprika and stir in, add water, bring to boil and simmer approx 30 minutes.
Once the carrots are soft blend with stick blender, and adjust seasoning. If preferred add a swirl of double cream.
800g Pumpkin flesh (approx 2 small butternut squash)
2 small onions
1clove garlic
100g butter
100g leek (white)
250g carrots
1tsp cumin
1/2tsp paprika
1 ½ pt Water
Chop the ‘stem’ off the butternut squash. Peel the bottom ‘bulb’, half and scoop out the seeds. Wash and dry seeds, place on baking parchment and put into oven, approx 15mins 200oC. Chop flesh.
Peel and chop remaining flesh. Heat a frying pan with a little oil, lightly fry and coat in oil the pumpkin, place on a baking tray to roast.
Roughly chop one onion, with skin on, fry on a low heat with half the butter, when softens remove onion. Dice the other onion, crush garlic and chop leek add remaining butter and fry over a low heat.
Peel and cut carrots into chunks, add with cumin. Finally add paprika and stir in, add water, bring to boil and simmer approx 30 minutes.
Once the carrots are soft blend with stick blender, and adjust seasoning. If preferred add a swirl of double cream.