Post by Sylvia on Oct 23, 2008 15:59:36 GMT -6
Make use of the pumpkin flesh that will be available around Halloween. This soup is really good and freezes well. Remember if freezing to leave the cream and parsley out.
Pumpkin Savoury Soup
Serves 6 - 8
2 1/4lbs/1kg pumpkin, peeled and diced
14fl oz/400ml canned tomato juice
1Tbs sugar
3 pints/8 cups water
salt and freshly ground pepper
1 bay leaf
few drops of Tabasco sauce
2 chicken stock cubes
4fl ozs/1/2 cup of pouring cream
2 Tbs fresh parsley, roughly chopped
Place all the ingredients except the cream and parsley in the slow cooker, mix well and cook for 6 and 1/2 hours on low.
Remove the bay leaf and discard. Process the mixture in batches in the food processor.
Return the mix to slow cooker and reheat for 15 minutes. Add cream and allow to warm through.
Serve sprinkled with fresh parsley.
Sylvia446
Pumpkin Savoury Soup
Serves 6 - 8
2 1/4lbs/1kg pumpkin, peeled and diced
14fl oz/400ml canned tomato juice
1Tbs sugar
3 pints/8 cups water
salt and freshly ground pepper
1 bay leaf
few drops of Tabasco sauce
2 chicken stock cubes
4fl ozs/1/2 cup of pouring cream
2 Tbs fresh parsley, roughly chopped
Place all the ingredients except the cream and parsley in the slow cooker, mix well and cook for 6 and 1/2 hours on low.
Remove the bay leaf and discard. Process the mixture in batches in the food processor.
Return the mix to slow cooker and reheat for 15 minutes. Add cream and allow to warm through.
Serve sprinkled with fresh parsley.
Sylvia446