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  • Butternut pumpkin soup recipe

Butternut pumpkin soup recipe

Posted on Oct 24th, 2021
by Matthew
Categories:
  • Recipes

Butternut Pumpkin Soup recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Butternut pumpkin soup recipe. Read more below.
Butternut pumpkin soup recipe, recipe Rating: 4.6
Number of votes:95



Ingredients

2 tbsp butter
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  potatoes
2 tbsp chicken stock powder
3  spring onions
1 large can(s) tomatoes, crushed
1 small bottle of thickend cream
salt and pepper to taste
sprig(s) parsley for garnish

Instructions

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.


Preparation time:

ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a

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Reference: Butternut pumpkin soup recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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