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Roast Pumpkin Soup

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This recipe is in category Soups and Sauces
About this recipe
Healthiness : (2 votes)
Preparation Time: 5 minutes
Cooking Time: Total 1hour
Number of servings: 3-4


This is Fraser's soup, one of the soups made by pupils in the Spaldwick Community Primary School Soup Competition.

Ingredients
  • 1.5kg (3lb) pumpkin discard seeds and stringy bits, cut into chunks
  • sunflower oil
  • 30g  (1oz) butter
  • 1 onion, chopped
  • 625ml  (20 fl oz / 2.5 cups) of chicken stock
  • 1 x 5ml spoon (teaspoon) of light brown sugar
  • pinch of grated nutmeg oprional
  • ¼ x 5ml spoon (teaspoon) of paprika (optional)
  • salt to taste
  • cream
Equipment
  • Roasting Pan
  • Knife
  • Wooden Spoon
  • Saucepan
  • Blender
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Brush the pumpkin with sunflower oil and roast in the oven (180°C/350°f/Gas Mark 4) for about half an hour
  2. Melt the butter in a large saucepan, add the onion and cook until soft
  3. Add the pumpkin, stock and sugar and bring to the boil. Cover and simmer for 20 minutes
  4. Puree/blend the mixture and return to the pan
  5. Add the nutmeg and paprika (if using)
  6. Add salt and pepper and cream and heat gently
Roast Pumpkin Soup - print view  Roast Pumpkin Soup - print view

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Comments
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Name: Mrs Mahadevan 10th August 2011
This recipe looks scrummy and I shall certainly try it out when the pumpkins in my garden are ready in the autumn. Do let us know how it turns out. The Cookit Team.
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