Pumpkin – soup

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You can also scoop out a pumpkin and fill it with croutons, cream and Gruyere cheese and bake whole in the oven. The one in the picture would not fit
Pumpkins in Wadenoijen at the melkhuisje
Spicy Pumpkin soup, my favourite pumpkin soup
often it is so bland.
Also good served with with mushroom pot stickers!
25 g butter
10 tbsp extra virgin olive oil
1 white onion finely chopped
1 young leek cut into rings
2 cloves of garlic crushed
1 red pepper chopped
1 middle sized carrot grated coarsely
1 bay leaf
1 tsp salt
1 kg pumpkin cut into pieces and roasted with oil in the oven for 20 minutes
1 to 2 dried chilli peppers cut into strips
ΒΌ tsp cinnamon or allspice
white pepper
1 pinch of thyme
11/2 litre strong chicken stock
For the soup:-
1. Heat the oil and butter and fry the onions, leeks and garlic until soft but not coloured.
2. Add the paprika, carrots, bay leaf and salt and fry for a few more minutes
3. Add the pumpkin, herbs spices and the red pepper. Stir well, pour over the stock and bring to the boil. Allow to simmer for 30 to 40 minutes
4. Puree the soup or sieve for a finer result

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