Monday, September 28, 2009

recipe is : pumpkin soup


650 gms pumpkin, skinned, seeded and cut into chunks
1 carrrot, skinned and cut into thick strips
1 med onion, skinned, quartered and sliced
2 cloves garlic, skinned
1 stick celery, deveined and quartered lengthwise
2 bay leaves
4 cups water
salt and black pepper to taste


in a saucepan put all the ingredients together and bring to a boil. once it's boiling, turn down the flame and let simmer for 30 minutes.

remove the bay leaves and using a hand blender, blitz the soup til smooth. if it's too thick, add a bit of water and blitz again to mix.

serve warm


you can substitute the water with chicken stock.

the soup can be made thinner and a swirl of cream can be added for a creamier version

1 comment:

A Good Moroccan said...

That looks wonderful for autumn (if in the northern hemisphere).