Pumpkin Soup

Pumpkin Soup

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A great way to use pumpkins apart from carving them for Halloween. The natural sweetness of the pumpkin and honey, with the zesty taste of ginger and the great taste of Knorr

  • Recipe serves4
  • Preparation Time15 min
  • Cooking Time30 min

Ingredients

  • 25g Flora Buttery
  • 1 small onion, diced finely
  • 800g pumpkin (or butternut squash), peeled and cut into chunks
  • 1-2 tsp runny honey
  • 15g freshly grated root ginger
  • 1 Knorr Vegetable Stock Cube dissolved in 750ml boiling water
  • 100ml Elmlea Single
  • Black pepper, to taste
  • 2 tbsp freshly chopped coriander (optional)

Method

  • Melt the Flora Buttery in a large saucepan. Add the onions and pumpkin and cook on medium heat for 3-4 minutes until the vegetables soften but do not brown.
  • Add the honey, ginger and Knorr Vegetable Stock and bring to the boil. Simmer for 15-20 minutes until the pumpkin is soft.
  • Stir in most of the Elmlea and place in a food processor. Blend until smooth. Season to taste with black pepper.
  • Serve garnished with a swirl of the remaining Elmlea and a sprinkle of coriander if used.
  • Tips: Great served with a chunk of granary bread. Try giving this great soup a touch of heat by adding 1 finely chopped red chilli and one crushed clove of garlic in with the onions. Why not make use of the delicious pumpkin seeds and use them as a tasty snack? Love Food Hate Waste has a great recipe: http://england.lovefoodhatewaste.com/recipes/roast-pumpkin-seeds

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