| P u m p k i n m a g i c . . . |
| O r a n g e, T h y m e & P u m p k i n S o u p |
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| Serves 4 I n g r e d i e n t s 2 tbsp olive oil 2 medium onions, chopped 2 cloves garlic, chopped 900 g/ 2 lb pumpkin, peeled and cut into 2.5 cm/ 1 inch chunks 1.5 litres/ 2.75 pints/ 6.25 cups boiling vegetable or chicken stock finely grated rind and juice of 1 orange 3 tbsp fresh thyme, stalks removed 150 ml/ 5 fl oz/ 2 or 3 cups milk salt and pepper crusty bread, to serve 1 Heat the olive oil in a large saucepan. Add the onions to the pan and cook for 3-4 minutes or until softened. Add the garlic and pumpki and cook for a further 2 minutes, stirring well. 2 Add the boiling vegetable or chicken stock, orange rind and juice and 2 tablespoons of the thyme to the pan. Leave to simmer, covered, for 20 minutes or until the pumpkin is tender. 3 Place the pixture in the food processor and blend until smooth. Alternatively, mash the mixture with a potato masker until smooth. Season to taste with salt and pepper. 4 Return the soup to the saucepan and add the milk. Reheat the soup for 3-4 minutes or until it is piping hot but not boiling. Sprinkle with the remaining fresh thy,e just before serving. 5 Divide the soup among 4 warm soup bowls and serve with lots of fresh crusty bread. H a p p y C o o k i n g ! |
| Created: April 2002 |
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| CHERYL'S TIP Pumpkins are usually large vegetables. To make things a little easier, ask the grocer to cut a chunk out for you. Alternatively, make double the quantity and freeze the soup for up to 3 months. |
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