Pumpkin soupby Iris Blake
|Preperation time: 20 mins
Cooking time: 30 mins
|800g pumkin, cut in half, deseeded and skin
1 onion, finely sliced;
1 bay leaf;
1 1/2 litres hot vegetable stock;
1 tbsp olive oil
|Chop the pumpkin flesh into chunks. Heat the oil
in a pan and soften the onion gently. Add the pumkin chunks and
cook for 3 minutes.
Add the stock and the bay leaf. Bring to the boil and then simmer gently for about 20 minutes until the pumpkin is tender.
remove the bay leaf. Blend the soup in a food processor until smooth. Return the soup to the pan and heat through to serve.
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