Cream of Pumpkin soup

  • Serves: 4 people
  • Prep Time: 1 hour



  1. In a large pan heat 2 tablespoons of oil and the butter, add the pumpkin and fry until one side is browned.
  2. Add youur onions, garlic and rosemary and fry slightly for 10 minutes.
  3. Add your vegetable stock and milk then cover and allow to cook for 45 minutes until pumpkin is soft.
  4. Turn off the heat and allow the residual heat to cream the pumpkin for 15 minutes.
  5. After 15 minutes, return to the heat, add the cooking cream and the cup of water then incorporate.
  6. Mash the extra chunky pieces, correct seasoning and serve hot.
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