PUMPKIN AND SQUASH SOUP Cooking Recipe

PUMPKIN AND SQUASH SOUP Cooking Recipe

PUMPKIN AND SQUASH SOUP

PUMPKIN AND SQUASH SOUP

Ingredients:

900g/2 pound pumpkin

750g/1lb 10oz butternut squash, peeled and cubed

1 red onion, peeled and cubed

1 garlic clove, chopped

4 tbsp olive oil

600ml/1 pint/212 cups vegetable stock

600ml/1 pint/212 cups milk

salt and freshly ground black pepper

crème fraîche to garnish 

Preparation

Step:1, Preheat oven to 220 degrees Celsius/425 degrees Fahrenheit/Gas 7.

Step:2, In a roasting pan, combine the pumpkin, squash, red onion, and garlic and drizzle with the oil. Season with salt and pepper and bake for 30 minutes, or until the potatoes are golden and tender.

Step:3, Meanwhile, in a large saucepan, heat the stock. Combine the roasted vegetables and milk in a medium bowl. Reheat and season to taste.

Step:4, Blend or process the soup in batches until smooth in a blender or food processor. Gently reheat and add the ground spices.

Step:5, Immediately serve the soup in warmed bowls and garnish with a swirl of crème fraîche.

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