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Pumpkin Soup

Pumpkin Soup

Autumn is most definitely here which means it is time for soup!  As Halloween is drawing closer and closer very soon one thing most households will not be short of is pumpkin! So why not save throwing it away and make some hearty soup out of it? Although the recipe calls for certain vegetables to be used, you can use mostly anything that you have left over in you fridge!


Difficulty: 3/5



750g Pumpkin (peeled, de-seeded and cut into small sized cubes)

2 Carrots (sliced)

2 Onions (cut into slices and wedges)

2 ½ Tbsp. Vegetable Oil

1 Large Potato (sliced and cut into cubes)

1 Litre Water

2 Chicken (or vegetable) stock cubes

250ml Double Cream

Nutmeg (to taste)

Salt and Pepper (to taste)



- Preheat the oven to 220 degrees and allow it to heat up.

- Get a large baking dish and add all the vegetables, drizzling the oil over the top of it. Place in the oven and bake for 40 minutes until the veg becomes soft (but keep an eye on it to make sure it doesn’t start to burn or crisp)

- In a large saucepan over a medium-low heat bring the litre of water to a boil and add the stock cubes.

- Once the veg is all cooked and soft, tip the veg into a food processor and add the stock. Then blitz it until the soup it nice and smooth. Pour the soup back into the stock saucepan and turn the heat back on to a low heat.

- Add the cream, spices and salt and pepper to taste then heat the soup gently. Serve it whilst hot.



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