Vegetarian Pumpkin Soup
Ingredients
2 lbs pumpkin | ||
3 tbs butter | ||
1 onion thinly sliced | ||
1 garlic clove, crushed | ||
3 and 1/4 cups vegetable stock | ||
1/2 tsp ground ginger | ||
1 tbs lemon juice | ||
2-4 strips orange zest | ||
2 bay leaves | ||
1 and 1/4 cups milk | ||
kosher and fresh cracked black pepper to taste | ||
chopped chives for garnish | ||
4-6 tbs heavy cream or plain yogurt for garnish |
- Peel the pumpkin, remove the seeds and then cut the flesh into 1 inch cubes.
- Melt the butter in a large heavy bottom pan.
- Add the sliced onion and crushed garlic and cook over low heat, until soft.
- Add the pumpkin and toss the onion for 2-3 minutes.
- Add the vegetable stock and bring to a boil over medium heat.
- Season to taste with salt and pepper then add the ginger, lemon juice and orange zest.
- Add the bay leaves, cover and simmer over low heat for about 20 minutes or until pumpkin is tender.
- Discard the orange zest and bay leaves.
- Cook the soup slightly, then press through a strainer or process in a food processor until smooth.
- Pour into a clean pan.
- Pour in the milk and reheat gently.
- Adjust the seasoning.
- Garnish with swirl of cream or yogurt, then top with snipped chives.
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