Pumpkin soup is a traditional favourite, particularly when served in mugs – ideal for warming cold hands! 4 servings 10 minutes preparation time 40 minutes cooking time Ingredients Loseley Butter 25g (1oz) Onion 1, peeled and chopped Carrot 1, peeled and chopped Peeled Pumpkin 350g (12oz), roughly chopped Milk 750ml (1 ¼ pints) Salt and freshly ground black pepper Natural Yoghourt 150g (5oz) Dried Pumpkin Seeds to garnish (optional)
Method Melt the Loseley 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 yoghourt and garnished with pumpkin seeds. Accompany with hunks of warmed bread. 183 Kcal per portion 8.8g fat per portion of which 5.4g is saturated Suitable for freezing Suitable for vegetarians Recipe courtesy of Loseley