Butternut pumpkin soup recipe
Butternut Pumpkin Soup recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1 medium||onion, chopped|
|2 clove(s)||garlic, crushed|
|1 stalks||celery with leaves, finely chopped|
|1 small||butternut pumpkin, peeled and diced|
|chicken stock, enough to cover everything generously|
|½ tsp||majoram, dried|
|1 small||bay leave|
|2 tbsp||chicken stock powder|
|1 large can(s)||tomatoes, crushed|
|1 small||bottle of thickend cream|
|salt and pepper to taste|
|sprig(s)||parsley for garnish|
Melt the butter in a heavy saucepan and gently fry the onions and garlic, add all other ingredients except the cream. Cook until vegetables are soft.
Discard the bay leave and blend in a food processor or blender. Return soup to the saucepan and gently cook for a few minutes but do not boil.
Stir in the cream just before serving. Soup can also be thickened with a little corn flour.
ca. 40 min
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