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.
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
easy
n/a
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