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Pumpkin Soup

 
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Reirei
Kitchen Hand


Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Thu Jul 10, 2008 9:52 am    Post subject: Pumpkin Soup Reply with quote



My first contribution to this section. Made this soup because I had leftover pumpkin and vegetables in my fridge. Razz

Pumpkin Soup
Ingredients
400g Pumpkin, remove skin and seeds, cubed (estimated)
2 medium size Carrots, peeled and cut into chunks
1 large Onion, peeled and cut into quarters
2 stalks Leeks, cut into thick slices
3 stalks Celery, cut into thick slices

Some Olive Oil

800ml Chicken Stock (I used Swanson's)
1/2 Cup Low Fat Evaporated Milk (I used this as I do not have cream)

Salt to taste
Some Sour Cream (for serving)

Method
1) Line a baking tray with aluminium foil. Spread the prepared vegetables out, except the celery. Drizzle some olive oil, toss slightly. Bake at 190 degree C. for 30 mins. Throw in the celery and bake for a further 20 minutes.

2) Leave it to cool. In a blender, add chicken stock and throw in all the vegetables (snip off those that are charred). Blend into a puree and strain with a sieve. Discard residue.

3) In a pot, stir in the evaporated milk and bring it to a boil. Add salt to taste and remove from heat. Serve with a swirl of sour cream. Garnish if desired.
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