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A delicious, light and vibrantly coloured soup that can be a great way to use up all that leftover Halloween pumpkin.
- 840g Pumpkin (peeled and cut into cubes)
- 150g potato (2)
- 250ml milk
- 1.3 litres of chicken or vegetable stock
- 20g unsalted butter
- 6 tablespoons of semi whipped whipping cream or double cream
- 1 teaspoon of sugar
Preparation Time: 10 minutes
Cooking Time: 35 minutes
- Put the stock, butter, milk and sugar into a large pan, season with salt & pepper and bring it to the boil.
- Add the potato and cook for 5 minutes, then add the chopped pumpkin and cook for a further 15 minutes, stirring occasionally (keep watching the pan as the contents can easily stick to the bottom).
- Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute until it is smooth.
- Pour the contents of the liquidizer into another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
- When all of it has been blended, reheat the soup, check the seasoning and then stir in the cream.
- Ladel the soup into bowls and serve.
- When reheating the soup, do not boil it as this can cause it to lose some of its flavour and it may stick to the bottom of the pan. Heat it gently until it is just hot.
- This can also be made with butternut squash.