The Most Delicious Pumpkin Soup Recipes

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THE MOST DELICIOUS PUMPKIN SOUP



The Most Delicious Pumpkin Soup image

Make and share this The Most Delicious Pumpkin Soup recipe from Food.com.

Provided by Doreen Randal

Categories     Low Protein

Time 40m

Yield 1 batch

Number Of Ingredients 8

1 1/2 kg pumpkin
1 onion, peeled and chopped
2 stalks celery, chopped
3 cups chicken stock
1 3/4 teaspoons cumin, ground
1 3/4 teaspoons coriander, ground
black pepper, freshly ground
1 1/2 cups milk

Steps:

  • Peel and chop pumpkin, onion, celery, chicken stock, coriander and cumin in a saucepan.
  • Simmer gently for 20-25 minutes or until vegetables are tender.
  • Puree until smooth.
  • Add milk.
  • Heat gently, but do not boil.
  • This soup maybe frozen.

PUMPKIN SOUP



Pumpkin soup image

Provided by Jamie Oliver

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

2 large butternut squash
2 tablespoons coriander seeds
2 dried chillies
A few glugs olive oil
10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces
A bunch fresh sage
11 ounces (300 grams) chestnuts
1 onion, finely chopped
About 2 3/4 pints (1 1/2 litres) chicken stock
4 tablespoons sour cream
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
  • Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
  • Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
  • Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

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