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Pumpkin soup

Discussion in 'SW Winter Warmer Recipes' started by Brookend, 11 November 2009 Social URL.

  1. Brookend

    Brookend Full Member

    Likes Received:
    Got to do this as it's so lovely!

    Pumkin soup

    serves 4ish

    6syns or 1 HEB the lot

    half a medium sized pumkin
    One large onion
    9oz potatoes
    1.5 pints chicken or veg stock
    1tbsp olive oil
    Salt and pepper to season

    • divide your half pumpkin into segments (don't remove skin)
    • chop onion into quarters
    • Place in roasting tin
    • brush the olive oil over the onion and pumpkin
    • Season with salt and pepper
    • Put into a hot oven to roast for about 25-30mins or until the pumpkin is tender when tested with a skewer
    • When cooked, remove skin from pumpkin segements and chop up
    • Peel and chop potatoes and cook in the stock for about 15mins or unitl done
    • Add pumpkin and onions to potatoes.
    • Whiz up!
    A bit fiddly I know, but fantastic!
    I tried using frylight instead of Olive oil to roast the pumpkin, but there was a funny after taste ( I used the butter one, so it might not be the same with the olive oil or sunflower), so I decided it was worth the syns to do it properly
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