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Pumpkin Soup

Serves: 4

Ready in: 30 to 60 mins

Pumpkin Soup Recipe: Veggie Magazine

Ingredients:

5g Loseley Summer Meadow Butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
350g pumpkin flesh, roughly chopped
750ml milk
salt and freshly ground black pepper
150g natural yoghurt
pumpkin seeds, to garnish (optional)

method:

  • Melt the butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.
  • Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.
  • Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yoghurt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.
Print Recipe www.loseley.com

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