Ladybirds Pumpkin Soup

  1. Peel and deseed the pumpkin then cut the flesh into medium sized chunks and peel the garlic but leave it whole .
  2. In a large pot , on high heat , add the oil , followed by the pumpkin chunks , whole garlic cloves , cinnamon and the half the amount of the herbs and then give them a toss to coat all .
  3. And proceed to cook for couple minutes to release the flavours and natural sugars .
  4. Then add just enough vegetable stock to cover the ingredients in pot followed by the crumbled up chicken stock cube , salt and pepper , then stir to combine all .
  5. Now bring to the boil then turn down to a simmer (medium / low) and simmer , uncovered , for about 35-45 minutes , or until the pumpkin and garlic are very tender , then stir through the remaining herbs and let simmer a further couple minutes , then remove from heat and let cool slightly before blending
  6. Using a stick blender works best , gently blend all ingredients until smooth and creamy (or to desired consistency) , then add the cream , to taste , and blend to combine thoroughly or until light smooth and creamy or desired consistency .
  7. Now pour into a clean heat proof jug till needed and serve into a serving bowl , with a swirl of cream and parsley to garnish (optional) .
  8. Serve hot or cold .
  9. Enjoy .
  10. :-)

olive oil, pumpkin, garlic, chicken, cinnamon, vegetable stock enough, chives, parsley, rosemary, seasalt, cracked black pepper, cream, parsley, cream

Taken from cookpad.com/us/recipes/360478-ladybirds-pumpkin-soup (may not work)

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